Can I use canned chickpeas instead of cooking from dried?

Yes. Use 2 cans (15 oz each) drained and rinsed chickpeas to replace 1 cup dried. This reduces cook time to about 15 minutes total.

How do I make the tahini sauce thinner or thicker?

Add water a tablespoon at a time to thin, or add more tahini to thicken. Start with 2–3 tablespoons water and adjust to reach a drizzle consistency.

Is this bowl meal-prep friendly?

Yes. Store components separately for up to 4 days: quinoa and chickpeas in airtight containers, kale in a separate container, tahini sauce in a jar. Assemble before eating to keep kale crisp.

Can I substitute the kale?

Yes. Use spinach, Swiss chard, or collard greens. Spinach wilts faster (2 minutes), while heartier greens may need 5–7 minutes.

How much does this recipe serve?

This makes 2 large bowls or 3 smaller portions. Scale each ingredient proportionally for more servings.

Quinoa Chickpea Buddha Bowl with Tahini Sauce

Name: Quinoa Chickpea Buddha Bowl with Tahini Sauce
Prep time: 1 h 5 min
Cook time: 1 h 15 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 1 cup dry chickpeas; Water; 1/2 tsp sea salt; 1 Tbsp olive, grapeseed, or avocado oil ((or coconut)); 1 cup white quinoa ((well rinsed)); 1 3/4 cup water; 1 healthy pinch sea salt; 1 large bundle curly (dinosaur) kale ((rinsed and torn into large pieces)); 1/2 cup tahini ((raw or roasted)); 1/4 tsp sea salt; 1/4 tsp garlic powder; 1/4 cup water; Fresh lemon juice

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Quinoa Chickpea Buddha Bowl with Tahini Sauce | CookOS

Instructions

1
Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then turn off heat, cover, and let soak for 1 hour. Then drain, rinse, and add back to pot.
2
To cook soaked chickpeas, add to a large pot and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to a simmer, add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes (depending on the size/freshness of your beans).
3
Sample a bean at the 40-minute mark to see how tender they are. You're looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don't go too mushy!). Once cooked, drain beans and set aside and sprinkle with a bit more salt.
4
In the last 30 minutes of the beans cooking, start your quinoa by heating a medium saucepan over medium heat. Once hot, add oil and rinsed quinoa. Toast for 2-3 minutes, stirring frequently. This will allow some of the water to evaporate and add a nice toasty flavor.
5
Add water and increase heat to medium-high/high to bring to a boil. Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. Then remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture.
6
Prepare dressing by adding tahini, sea salt and garlic powder to a small mixing bowl and whisking to combine. Then add water a little at a time until it forms a pourable sauce.
7
Lastly, steam kale. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Immediately remove the kale from the heat and transfer to a small dish for serving.
8
To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity (highly recommended).
9
Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Kale is best when (steamed) fresh.