A top shot of Buddha Bowl | Spinach Chickpea salad with Tahini Dressing
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5 from 3 votes

Buddha Bowl | Spinach Chickpea Salad with Tahini Dressing

This is a very humble salad with a slight crunch of baby spinach, smoothness and softness of boiled garbanzo or chickpeas, the coolness of cucumber, all drizzled with a delicious Tahini dressing.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: American, Indian, World
Servings: 2
Calories: 411kcal
Author: Sonal Solanki | Eat More Art



  • 2 cups Chickpeas or Garbanzo beans soaked & boiled
  • 2 cups Baby spinach
  • 2 English cucumbers or any other variety medium sized


  • 2 tablespoons Tahini (sesame paste)
  • 1/4 cup Water
  • 1 tablespoon Lemon juice
  • Salt - to taste



  • Soak garbanzo beans overnight. Boil it with a bit of salt. You may also use canned beans.
  • Slice cucumbers vertically using a peeler. The slices need to be medium thickness. Not too thin, not too thick. Put the slices in a bowl of cold water. This will make them crisp. Drain the water, roll up the cucumber in rolls, as shown in the salad picture.
  • Add the baby spinach, boiled garbanzo beans and the cucumber roll-ups in a salad bowl. Drizzle it with Tahini dressing. 

    I sprinkled bit of a red chili powder, just for the aesthetics :) What now? Don't we all do it to make the food look preet(ier)? :)



  • Make tahini dressing by combining Tahini, water, lemon juice and a pinch of salt. Mix it in a blender. You may optionally add a drizzle of olive oil.


Calories: 411kcal | Carbohydrates: 60g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 1154mg | Fiber: 15g | Sugar: 13g | Vitamin A: 3170IU | Vitamin C: 22.5mg | Calcium: 179mg | Iron: 7.1mg