Mmmmmm! This colourful Mediterranean quinoa buddha bowl with chickpeas recipe is an absolute must!

Composed of fluffy quinoa, crispy spiced chickpeas, thinly sliced avocado and a hint of mint, topped with a mouthwatering garlic tahini dressing sauce!

Perfect for lunch or dinner. It takes no more than 15 minutes for a wholesome and deeply satisfying dish of deliciousness!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 Mins
  • Servings 5 people


  • 1 cup quinoa uncooked
  • 2 cups water
  • pinch salt (adults only)
  • 1 red cabbage, shredded
  • 1 zucchini spiralized, (you can also chop or grate)
  • 1 avocado, thinly sliced
  • 1 cup cooked chickpeas
  • Fresh mint and cilantro (optional for topping)

For the garlic-tahini dressing

  • 1/4 cup tahini
  • 2 limes juice
  • 2 cloves garlic finely chopped
  • pinch salt and pepper (adults only)
  • splash water for thinning (I used about 2 tbsp)


  1. Start by cooking your quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until cooked.
  2. Prepare your veg by thinly slicing and shredding cabbage, zucchini, and avocado.
  3. Decorate bowls with quinoa, mixed vegetables and sprinkle with chickpeas.
  4. Prepare dressing: In a jar add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper (optional for adults). Seal with lid and shake to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls. Optional to sprinkle with fresh mint and cilantro