Quinoa Chickpea Plant-Based Salad - A Vegan Buddha Bowl

Name: Quinoa Chickpea Plant-Based Salad - A Vegan Buddha Bowl
Total time: 23400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup quinoa; 1 cup chickpeas; 1 cup mixed veggies - French beans, cauliflower, carrot, capsicum, purple cabbage, spring onion leaves, amaranth leaves; 1 tomato cut into dice; 1/2 cucumber cut into dice; 1/2 tsp sesame seeds; 1/2 tsp pumpkin seeds; 1/2 tsp melon seeds; 2 tsp olive oil; 2 tsp lemon juice; 1 tsp black pepper powder; Salt to taste; 1 tsp cilantro; Water as required

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#PBH #PlantBasedHealthyRecipe
#Vegan #VeganBuddhaBowl #HealthyRecipe #QuinoaChickpeaSalad #BuddhaBowl #StirfriedVegitbles #Salad #Quinoa #Chickpea #FrenchBeans
#Cabbage #Cauliflower #PurpleCabbage #AmaranthLeaves #Greenonionleaves #Springonionleaves #WhiteSesameSeeds #PumpkingSeeds #MelonSeeds #Oliveoil #BlackPepper #Lemon #Cilantro #Coriander #Cucumber #Tomato #Capsicum #PlantBased #Carrot
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
📌A quinoa chickpea salad could be considered a type of Buddha bowl if it includes additional components like a base grain, varied vegetables.
📌This is a vegan plant-based Buddha bowl, so I added chickpeas as a protein-rich source.
📌It can be dressings with tahini or hummus sauce. But I prepared it with a vinaigrette taste. So it can be lemon juice or vinegar. I like to use blanched or stir-fried veggies. You can add raw too.
📌Enjoy a very healthy, delicious, nutritious, and quick Salad - Buddha Bowl.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

15 mins, prep time 15 mins, soak time 6 hours

2 servings

1 cupquinoa
1 cupchickpeas
1 cupmixed veggies - French beans, cauliflower, carrot, capsicum, purple cabbage, spring onion leaves, amaranth leaves
1tomato cut into dice
1/2cucumber cut into dice
1/2 tspsesame seeds
1/2 tsppumpkin seeds
1/2 tspmelon seeds
2 tspolive oil
2 tsplemon juice
1 tspblack pepper powder
Salt to taste
1 tspcilantro
Water as required

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Steps

15 mins, prep time 15 mins, soak time 6 hours

1

Wash quinoa and soak for 1 hour. Cook in a pressure cooker. Soak chickpeas and cook in a pressure cooker.
2

Cut all veggies and keep them handy. In a pan add olive oil, and stir-fry them on a high flame. Transfer to a plate.
3

Blanch beans, carrots, and cauliflower florets. Strain out water. Add salt, black pepper powder, and lemon juice. Toss them.
4

Now arrange all in a bowl. Add sesame, pumpkin, and melon seeds for a little crunch texture. Enjoy..

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Manisha Sampat @PURE_VEG_TREASURE

on October 28, 2025 00:51

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐