Tandoori Chickpea Buddha Bowl with Crispy Papadum Chips & Cucumber Raita Drizzle

Ingredients (2 servings)

• 1 can (398ml)chickpeas, canned
• 2 tbsptandoori spice blend
• 0.5 cupGreek yogurt, plain
• 1 wholecucumber, English
• 0.25 cupfresh cilantro
• 1 wholelime
• 4 piecespapadum (lentil crisps)
• 1 cupcherry tomatoes
• 0.25 mediumred onion
• 1 cupquinoa, cooked
• 1 tbspolive oil
• 0.5 tspcumin seeds
• 1 pinchsea salt and black pepper

Instructions

1. 1

   Drain and pat dry chickpeas with paper towels. Toss with tandoori spice blend and 1 tbsp olive oil in a bowl.

2. 2

   Heat a cast-iron skillet or non-stick pan over medium-high heat. Roast spiced chickpeas for 10-12 minutes, stirring occasionally, until crispy and golden.

3. 3

   While chickpeas roast, prepare raita: finely dice cucumber, chop cilantro, and mix with Greek yogurt, lime juice, cumin seeds, salt and pepper.

4. 4

   Toast papadums directly over a gas flame or under the broiler for 1-2 minutes per side until they puff and crisp (watch carefully).

5. 5

   Divide cooked quinoa between two bowls as the base. Top with roasted tandoori chickpeas.

6. 6

   Add fresh cherry tomatoes and thinly sliced red onion to bowls. Drizzle generously with cucumber raita.

7. 7

   Break crispy papadum into shards and arrange on top for textural contrast. Garnish with extra cilantro and lime wedge. Serve immediately.

Nutrition per serving