My oh my, do I love chickpeas!


Over the weekend we had some company and some big meals and dessert and I wanted to at the beginning of the week keep the meals smaller and simpler. A staple for us is to make buddha bowls when we want a complete one dish meal that’s quick to make and fun to eat.

We love chickpeas here at our home and they are the usual protein in our buddha bowls. We always saute canned rinsed chickpeas with herbs & spices, nutritional yeast and a little coconut aminos. We usually roast veggies like green beans, broccoli, cauliflower, carrots, etc. and we sometimes make peas to add as well. There is usually a rice or roasted sweet potato/ potato as a starch. We change the ingredients up often. The combos are unlimited! If we have time, we like to add a lemon tahini sauce topping and it really brings the bowl up to a higher level. This meal is a must to have for us when we’re busy.

On the chickpea talk, I wanted to let you know about a recipe I discovered online from “The Clever Meal” blog. It’s a delicious Vegan Garlic Chickpea Soup recipe!! We made it last week and it was so good! It was so easy to make and was done quickly and it made for a great meal on a chilly day.

Here’s the Lemon Tahini sauce recipe we use for our buddha bowls:

Lemon Tahini sauce:


1 large garlic clove, minced

1/4 cup lemon juice from a lemon

1/2 cup tahini

1/2 tsp fine sea salt

1/8 cup water (add more to your preferable consistency if you’d prefer)

*Whisk all items together and let sit to mesh all of the flavors together. Add a little water if it begins to thicken.

Yum!! This particular Buddha bowl has sauteed tofu, chickpeas, roasted broccoli, cauliflower, rice, spinach and roasted sweet potatoes along with the lemon tahini sauce

Hope you’re enjoying your week so far and continue to have a fantastic week! Stay warm and cozy! 😊✨

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