Celery Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

This vibrant, produce-packed bowl is the kind of meal that looks like it came from a trendy café but comes together in your own kitchen with straightforward pantry staples. Fluffy quinoa forms the base, topped with crispy cumin-and-smoked-paprika-roasted chickpeas, cool cucumber, juicy cherry tomatoes, buttery avocado, and briny kalamata olives — every bite hits a different note. The real star is the lemon-tahini dressing, a silky, garlicky drizzle that ties every component together with a bright, nutty richness. Because the entire bowl is built from whole grains, legumes, fresh vegetables, and a handful of pantry spices, there's nothing here to worry about for anyone avoiding celery or celery-derived ingredients — no hidden stocks, no seasoning blends with mystery fillers. The trick to making the chickpeas genuinely crispy is patting them completely dry before they hit the oven, so don't skip that step. It's a satisfying, filling meal that works equally well for a weeknight dinner or meal-prepped lunches, with the dressing stored separately to keep everything fresh.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the roasted chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
2 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground turmeric
¼ tsp salt

For the lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
2–3 tbsp water, to thin
¼ tsp salt

For the bowls

1 english cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted
2 avocados, pitted, peeled, and sliced
¼ red onion, thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped
2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, spread the drained chickpeas on a clean kitchen towel and pat thoroughly dry — the drier they are, the crispier they will roast. Transfer to a rimmed baking sheet, drizzle with 2 tbsp olive oil, and toss with the cumin, smoked paprika, turmeric, and 1/4 tsp salt until evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!