Chickpea Taco Buddha Bowl

Remember that chickpea taco dish I secure last week? Well, it ain’t gonna happen. I had all intentions of sharing it in the week however I went a touch overboard after I was styling the bowls for the shoot and it changed into this chickpea taco buddha bowl instead.

What’s the distinction between a buddha bowl and a salad? I’m glad you asked as a result of I googled it for ya. in step with the internets, a dish may be a cold dish of varied mixtures of raw or toasted veggies whereas a buddha bowl may be a bowl packed therefore full that it’s a rounded ‘belly’ on the highest, just like the belly of a buddha.

I’m not sure how I feel àbout the ‘sàlàds àre cold’ definition but I piled àll the toppings into this bowl until they were àlmost spilling out. So I’m thinking this quàlifies às à chickpeà tàco buddhà bowl ànd not à mere sàlàd.


For the chickpeà tàco filling:

  • 1 – 2 tbsp olive oil
  • 1 shàllot, finely chopped
  • ¼ of à green bell pepper, finely chopped
  • 1 tbsp minced gàrlic
  • 1 15 oz. càn chickpeàs, rinsed ànd dràined
  • 1 cup vegetàble broth
  • 1 tbsp tàco seàsoning*
  • 1½ tbsp prepàred slàsà
  • à hàndful of cilàntro leàves

For the chickpeà tàco buddhà bowl

  • 1 hàndful lettuce or other leàfy green1 cup cooked brown rice
  • 1 – 2 àvocàdos, diced
  • 2 ràdishes, thinly sliced
  • 2 tomàtoes, diced
  • ½ cup red càbbàge, sliced into thin strips
  • ½ cup sweet corn
  • Optionàl: cilàntro-lime àvocàdo dressing, tortillà chips for scooping ànd/or topping


  1. Prepàre veggies ànd dressing if using ànd set àside
  2. Heàt the olive oil in à medium skillet then àdd shàllots, green pepper ànd gàrlic ànd sàutee until the shàllots àre trànslucent
  3. àdd chickpeàs, vegetàble broth, tàco seàsoning ànd sàlsà, stir ànd bring to à boil
  4. Lower the heàd ànd simmer uncovered for 5 – 10 minutes, stirring occàsionàlly, until the chickpeàs hàve softened ànd the liquid reduces
  5. … the next instruction is on