Buddha Bowl with Spicy Roasted Chickpeas and Fattoush dressing

Spring is finally on its way!! This time of year calls for some fresh, colourful meals. Here’s a quick and easy Buddha Bowl made with Spicy Roasted Chickpeas and Fattoush dressing (Vegan, GF, DF)⁠


  • 1 19-oz. can Chickpeas
  • ½ tsp Paprika
  • ⅛ tsp Turmeric powder
  • ½ tsp Cumin powder
  • ½ tsp Garlic powder
  • ½ tsp Salt
  • 1-2 tbsp Olive Oil
  • 1 cup cooked Brown rice
  • ½ – 1 cup Mixed greens
  • ¼ cup Cucumber
  • ¼ cup Red bellpepper, diced
  • ¼ cup Yellow bellpepper, diced
  • ¼ cup Carrot, julienned 
  • ¼ cup Radish, sliced
  • 1 tbsp Fresh Mint Leaves
  • Cedar Valley Selections Fattoush dressing, to serve


  1. Preheat the oven to 425F and line a baking tray with parchment paper.
  2. Rinse and drain the can of chickpeas, discarding the water. Using paper towels, thoroughly pat dry chickpeas to remove moisture. This is an essential step to ensure crispy chickpeas.
  3. Coat the chickpeas with spices – paprika, turmeric powder, cumin powder, garlic powder, salt and olive oil. 
  4. Bake in the 425F preheated oven for 20-30 mins, until crispy.
  5. In a bowl, layer the brown rice followed by mixed greens, roasted chickpeas, cucumber, red bellpepper, yellow bellpepper, carrot, radish and mint leaves. 
  6. Nestle a small bowl in between and pour Cedar Valley Selections Fattoush dressing.
  7. Serve the Buddha bowl. Before enjoying, pour over the Fattoush dressing and give it all a good toss.

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