India
Masala chickpea buddha bowl
Crunchy roasted chana, brown rice, greens and a peanut coriander dressing. Vegan and very satisfying.
50 minTime
16 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.
Make it your way
Grandma's wayVegan chickpea bowl.
The original463kcalsame
16 gproteinsame
12 gfibresame
50minutessame
Masala chickpea buddha bowl.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Dry the boiled chickpeas well. Toss with 1 tbsp oil, chilli, cumin, amchur and salt. Roast at 200 C or air fry for 20 to 25 minutes, shaking, until crunchy.
- 2Roast pumpkin with a little oil and salt alongside until tender and caramelised.
- 3Saute garlic in remaining oil, add spinach and salt until just wilted.
- 4Blend peanuts, coriander, chilli, lemon, water and salt into a dressing.
- 5Build bowls with rice, spinach, pumpkin, cucumber, tomato, onion and chickpeas. Drizzle dressing and chaat masala.
Serve it like this
Toss just before serving and bring it to the table cold, so it stays crisp.
