These bowls just might make you feel healthier simply by looking at them: superfood quinoa, protein-packed chickpeas, nutritional powerhouse greens, and vibrantly fresh cucumber-tomato salad. The Citrus Tahini Sauce is a perfectly creamy sauce to bring it all together. As for the tahini sauce, this is the sauce that’s used more than any other for drizzling over Buddha bowls. It’s wildly versatile and has a rich, earthy, and nutty taste that has a knack for pairing well with everything. Try it on roasted vegetables, falafel, tacos, lentils, and rice, anything! Get creative and change it up with the suggested variations below.

Mediterranean Quinoa Bowls with Roasted Chickpeas [Vegan]

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For Roasted Chickpeas: 

  • 1 can (15 ounces, or 425 g) chickpeas, drained, rinsed, and patted dry
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil

For Quinoa: 

  • 1 tablespoon (15 ml) olive oil
  • 1 cup (173 g) dry quinoa, rinsed well with cold water
  • 1 1/2 cups (355 ml) low-sodium vegetable broth
  • Salt and black pepper

For Bowls:

  • 1 English cucumber, diced
  • 1 pint (275 g) grape tomatoes, halved
  • 1/4 red onion, diced
  • 3–4 tablespoons (12–15 g) chopped fresh parsley
  • Juice of 1 lemon
  • 1/4–1/2 teaspoon salt, or to taste
  • 4 cups (220 g) baby salad greens
  • 1 recipe Citrus Tahini Sauce (page 174)

For the Citrus Tahini Sauce*:

  • 1/3 cup (80 g) tahini
  • 1/3 cup (80 ml) water
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Yield: about 3/4 cup (180 ml)


For the Roasted Chickpeas:

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a rimmed baking sheet with parchment paper and set aside.
  2. Toss the chickpeas in a bowl with the spices and olive oil; mix well. Spread them out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir the chickpeas, and roast for 10 to 15 more minutes until browning and crunchy. They will continue to crisp up as they cool.

For the Quinoa:

  1. Heat the oil in a pot over medium heat on the stove. Add the quinoa and sauté for 2 to 3 minutes to toast, stirring frequently to prevent burning. Carefully add the vegetable broth. Increase the heat to high and bring to a boil, cover, and then reduce the heat to low. Simmer for 10 to 15 minutes until tender. Add salt and pepper, if desired, to taste.
  2. While the quinoa is cooking, toss the cucumbers, tomatoes, onion, parsley, lemon, and salt in a bowl. Mix well. Taste and adjust the seasoning, if needed.
  3. To assemble the bowls: Place 1 cup (55 g) of salad greens in the bottom of a bowl. Top it with 3/4 cup (139 g) of quinoa, one-quarter of the cucumber-tomato salad, one-quarter of the roasted chickpeas, and 2 to 3 tablespoons (28 to 45 ml) of the Citrus Tahini Sauce.

For the Citrus Tahini Sauce:

  1. Place all the ingredients in the bowl of a food processor or blender. Process continuously until well combined, 1 to 2 minutes. Thin with additional water, if desired. Store in an airtight container in the refrigerator for up to 5 days.


- Yield: about 3/4 cup (180 ml) - Citrus Tahini Sauce: Use 1/4 cup (60 ml) freshly squeezed lemon juice, 2 tablespoons (28 ml) apple cider vinegar, and 1–2 tablespoons (15–30 ml) water. - Dill Tahini Sauce: Add 1/4 cup (12 g) finely chopped fresh dill. - Green Tahini Sauce: Add 1/4 cup (12 g) fresh parsley leaves, 2 tablespoons (2 g) fresh cilantro leaves, and 2 tablespoons (6 g) fresh dill. - Lemon Tahini Sauce: Use 1/4 cup (60 ml) freshly squeezed lemon juice and 2 tablespoons (30 ml) water. - Spicy Maple Tahini Sauce: Swap freshly squeezed lemon juice for white wine vinegar, and add 1 tablespoon (15 ml) maple syrup and 1/4 teaspoon cayenne pepper. - Miso Tahini Sauce: Add 2 teaspoons miso paste. - Spicy Tahini Sauce: Add 1 teaspoon harissa. - Tangy Tahini Sauce: Swap lemon juice for an equal amount of apple cider vinegar.


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