Spicy Buffalo Chickpea Bowl with Quinoa & Tahini Dressing

Jump to Recipe Save Recipe Print Recipe

If you're craving a vegetarian meal that delivers on flavor and nourishment, this Buffalo Chickpea Bowl is your answer. Chickpeas are coated in buffalo sauce and roasted to crispy perfection alongside tender broccoli. A honey-mustard tahini drizzle ties it all together with creamy, tangy goodness. Layered over a base of fluffy quinoa, each bowl is satisfying, protein-rich, and full of bold plant-based flavor.

This recipe brings buffalo-style zing to a balanced bowl that's ideal for meal prep or simple dinners. It's flexible, naturally gluten‑free, and full of pantry-friendly ingredients. Whether you're packing lunch or serving dinner, these bowls are a dependable vegetarian go-to-just toss, roast, assemble, and enjoy.

Buffalo Chickpea and Broccoli Bowl with Honey Mustard Tahini Sauce. Vegan and gluten-free. The Grateful Grazer.

This vegetarian chickpea bowl brings spicy, savory, and tangy flavors together in one easy, satisfying dish. Roasted buffalo chickpeas provide a crisp texture and protein punch, while broccoli adds fiber and nutrients. The creamy honey-mustard tahini sauce is slightly sweet, a little zingy, and smooth enough to drizzle over every bite.

Built on a base of quinoa (or any grain you love), this bowl is meal-prep friendly and endlessly customizable. If you're into vegetarian meal prep, grain bowls, or buffalo-style anything, this dish deserves a spot in your rotation.

For more grain bowl ideas, try my Vegetarian Rice Bowls, Baked Falafel Bowl, or Sweet Potato Black Bean Quinoa Bowl.

Looking for more vegetarian nutrition support? Read my post about navigating intuitive eating as a vegetarian. You can also find a vegetarian grocery list and complete collection of filling vegetarian salads here.

Ingredients

This recipe is powered by pantry staples and fresh produce. Chickpeas are roasted with a splash of buffalo hot sauce until crispy on the edges. Broccoli roasts alongside the chickpeas to keep things simple. A base of cooked quinoa makes the bowl hearty and high in plant-based protein.

The real standout is the creamy honey-mustard tahini dressing, made with tahini, Dijon, honey or maple syrup, and lemon juice. It pulls everything together with tangy richness.

Optional toppings like avocado, hemp seeds, or fresh herbs can add an extra layer of nutrition and flavor.

Substitutions

Quinoa: Swap with brown rice, farro, or cauliflower rice if needed.
Broccoli: Try cauliflower, zucchini, or sweet potatoes.
Honey-mustard tahini sauce: Use maple syrup instead of honey for a fully vegan option. You could also substitute my creamy lemon tahini dressing with garlic.
Chickpeas: Cooked-from-scratch or canned chickpeas both work well. Just rinse and drain before roasting.
Buffalo sauce: Use your favorite brand or mix hot sauce with a little melted butter or oil.

Storage

Store leftover components separately in airtight containers in the fridge for up to 4 days. Keep the sauce in a jar so it's easy to drizzle before serving. Reheat the chickpeas and veggies in the oven or air fryer for the crispiest texture, or microwave for convenience.

This recipe is meal-prep-friendly and travels well in lunch containers.

FAQ

Is a bowl of chickpeas healthy?

Yes! Chickpeas are a great source of plant-based protein, fiber, iron, and other important nutrients. They can support digestion and satiety, especially when paired with vegetables and whole grains like in this bowl recipe.

What are the 5 components of a Buddha bowl?

A balanced Buddha bowl usually includes:
- A grain base (like quinoa or rice)
- Protein (like chickpeas, tofu, or lentils)
- Vegetables (raw or roasted)
- A flavorful sauce or dressing
- Toppings for texture (like seeds, nuts, or avocado)

Are canned chickpeas healthy?

Yes, canned chickpeas are a convenient and healthy option. You can rinse them under cold water to reduce sodium and remove excess starch before using.

📖 Recipe