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Crispy Chickpea Buddha Bowl with Broccoli Pesto

Updated: Oct 3, 2018

What’s the difference between a Chickpea and a Garbanzo Bean?


I’ve never had a Garbanzo Bean on my chest!

**bada choo**

I cannot take credit for this joke in the least. I’m in a group chat, appropriately named “The Jerk Store”, where we all have one thing in common: our love for seeing Phish and various other live musical groups. A few years ago, this was a joke told by a friend in the group on more than one occasion. Honestly, the joke was beat to death, but whenever I make crispy chickpeas, I can’t help but laugh to myself. It’s the little things, right?

Okay, corny jokes aside, I’ve recently seen crispy chickpeas on menus everywhere. When I’m out to eat, I usually make my food choice based on a few ingredients that look amazing. At one point it was anything avocado. Sun-dried tomatoes really get me. Sweet potatoes made a big debut for a moment. Pesto — especially if it’s vegan — is almost always something I chose a meal based on.

Recently, it’s been crispy chickpeas. They seem to be easier to digest rather than raw or slightly warmed, and they have this incredibly satisfying crunchy, oily taste to them. I can’t get enough.

So I started making them at home. It’s pretty easy. They do take a while in the oven, about 30 minutes or so, but they are very filling and a great meat replacement. Paired with Wholistic Belly's Broccoli Pesto and a few other ingredients, you have a yummy dinner with a few lunches as leftovers.

Crispy Chickpea Buddha Bowl with Broccoli Pesto Cook time: 45 minutes | Serves 2 - 3

Buddha Bowl:

  • 1 Can or Box Chickpeas, rinsed, drained, and completely dry

  • 1 Medium to Large Sweet Potato

  • 1 Cup Quinoa, Cooked

  • 2 Handfuls of Leafy Greens (I like arugula or baby kale!)

  • Extra Virgin Olive Oil


  • Salt + Pepper

  • 1 tsp Oregano

  • 1 tsp Thyme

  • 1 tsp Rosemary

  • 2 cups Broccoli

  • 1/3 cup Pumpkin Seeds

  • 1/2 Lemon, juiced

  • 1 tsp Salt

  • Handful of Fresh Basil

  • 1/2 cup Extra Virgin Olive Oil

  1. Drain and wash chickpeas. Lay flat to dry on a paper towel. Dry completely — about 5 - 10 minutes. This step is important!

  2. Cut sweet potato into chunks.

  3. Line parchment paper with sweet potatoes and chickpeas. Drizzle EVOO over both. Add salt and pepper to both. Add oregano, thyme, and rosemary to chickpeas only.

  4. Using hands, mix spices and oils.

  5. Bake at 400° for 30 mins, moving the chickpeas around every 10 mins or so.

  6. While the sweet potatoes and chickpeas are cooking, make your quinoa and broccoli pesto. See how to make Wholistic Belly’s Broccoli Pesto here.

  7. Assemble your bowl: Toss a handful of kale with a little bit of EVOO, add 1/2 cup of quinoa, a handful of chickpeas and a handful of sweet potatoes. Top with a few tablespoons of Broccoli Pesto.

  8. Viola! Enjoy.

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