Recipe: Chickpea and Quinoa Buddha BowlsDescription: A nutritious and flavorful Buddha bowl featuring roasted chickpeas, cooked quinoa, fresh vegetables, and a tangy lemon-tahini dressing.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 1 can chickpeas, 2 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 cup quinoa, 2 cup water, 4 cup mixed greens, 1 cup cherry tomatoes, 1 cup cucumbers, 1 cup carrots, 0.25 cup tahini, 2 tablespoon lemon juice, 0.25 teaspoon garlic powder, 2 tablespoon waterInstructions: Preheat the oven to 200°C (392°F). Drain and rinse the chickpeas, then pat them dry with a paper towel. In a bowl, toss the chickpeas with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Roast the chickpeas in the preheated oven for 20 to 25 minutes until crispy, stirring halfway through. While the chickpeas are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa with water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until the quinoa is cooked and water is absorbed. To make the lemon-tahini dressing, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and water in a small bowl until smooth and creamy. Assemble the Buddha bowls by dividing the cooked quinoa, mixed greens, cherry tomatoes, cucumbers, and shredded carrots among four bowls. Top each bowl with roasted chickpeas and drizzle with lemon-tahini dressing before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, healthy, bowl, MediterraneanThis Chickpea and Quinoa Buddha Bowls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.