Turmeric Roasted Chickpea Buddha Bowl

V | VEG | P | LF | GF | SF | DF

How It's done:

Buddha Bowl Ingredients

Turmeric roasted chickpeas
Pickled cabbage
Blood orange
Pecan nuts
Pomegranate seeds

Turmeric Roasted Chickpea Ingredients

1 400g can chickpeas, drained, rinsed and gently dried with paper towel
3 tbsp olive oil
1 tsp paprika
1/2 tsp turmeric
Pinch cayenne pepper
Pinch ginger
Pinch thyme
Pinch oregano
Salt and pepper to taste


Preheat the oven to 200 degrees Celsius. In a medium bowl, add olive oil and spices and combine well. Add dried chickpeas and toss to coat. Place coated chickpeas on a lined baking tray and bake for approx 30 minutes, or until the chickpeas turn golden brown. Remove from oven and set aside to cool (the chickpeas will crisp up as they cool). To complete your buddha bowl, place all ingredients in a large bowl and top with your favourite dressing to serve.

Cooking Time

30 min