Citric Acid Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Citric Acid Free Mediterranean Buddha Bowl

Bright, filling, and loaded with Mediterranean flavor, this grain bowl is the kind of meal that looks like it took serious effort but comes together with surprisingly little fuss. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — the kind of crunch that makes every bite satisfying. Cool cucumber, juicy cherry tomatoes, buttery avocado, and briny kalamata olives round out the bowl with color and contrast. The one ingredient worth a closer look for anyone avoiding citric acid is the dressing. Rather than relying on bottled condiments or packaged sauces — which frequently sneak in citric acid as a preservative — this recipe builds its tangy, creamy dressing from scratch using fresh-squeezed lemon juice, tahini, olive oil, and garlic. That small shift makes a real difference, giving you full control over exactly what goes into your food. The result is a silky, garlicky drizzle that ties the whole bowl together beautifully. Scatter on some pumpkin seeds at the end if you want an extra layer of texture, and serve it right away while those chickpeas are still crackling.

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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
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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.

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