Chicken Free Mediterranean Buddha Bowl
This bowl is a full-on celebration of fresh, vibrant ingredients — fluffy quinoa as the base, crispy spiced chickpeas on top, and a creamy lemon-tahini dressing that ties everything together beautifully. The chickpeas get roasted at high heat with cumin, smoked paprika, and turmeric until they're golden and crackling at the edges, giving you that satisfying crunch you'd normally expect from something far less wholesome. Cool cucumber slices, juicy cherry tomatoes, buttery avocado, briny kalamata olives, and sharp red onion are arranged over the grain in colorful sections, making every bite a little different from the last. The tahini dressing comes together in minutes — just whisk, thin with water until pourable, and drizzle generously. There's no meat anywhere in this recipe, so it's naturally built around plant-based protein and healthy fats without any substitutions or workarounds needed. A handful of pumpkin seeds scattered over the top adds a subtle nuttiness and extra texture if you want to take it one step further. It's the kind of meal that looks impressive enough for guests but is genuinely easy enough for a weeknight dinner.
About FigFig 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
- 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!