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Flavorful Buffalo Party Bowl Recipe with Harissa Chickpeas and Tahini-Citrus Dressing

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A vibrant and spicy buffalo bowl featuring smoky harissa chickpeas, creamy tahini-citrus dressing, and fresh veggies. Perfect for parties, weeknights, and crowd-pleasing meals.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons harissa paste
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • ¼ cup tahini
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon orange juice (freshly squeezed)
  • 1 garlic clove, minced
  • 2 tablespoons water (to thin out the dressing)
  • 1 teaspoon maple syrup or honey
  • Salt, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • ½ cup chopped fresh parsley
  • 1 avocado, sliced (optional)
  • Crumbled feta or vegan cheese (optional)
  • Lemon wedges, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the drained chickpeas with olive oil, harissa paste, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on the baking sheet.
  3. Roast the chickpeas for 25-30 minutes, shaking the pan halfway through to ensure even crisping. They should be golden and slightly crispy on the outside but tender inside.
  4. While chickpeas roast, cook quinoa or brown rice: Use 1 cup quinoa or brown rice with 2 cups water. Bring to a boil, then simmer covered until tender (about 15 minutes for quinoa, 40 minutes for brown rice). Fluff with a fork when done.
  5. Make the tahini-citrus dressing: In a small bowl or jar, whisk together tahini, lemon juice, orange juice, minced garlic, maple syrup, and salt. Add water a tablespoon at a time until smooth and pourable.
  6. Prep veggies: shred carrots, chop cucumbers and parsley, and slice avocado just before serving.
  7. Assemble the bowl: Start with warm quinoa or rice, then layer roasted harissa chickpeas, shredded carrots, cucumber, parsley, and avocado slices. Drizzle with tahini-citrus dressing and sprinkle crumbled feta or vegan cheese if using.
  8. Garnish with lemon wedges and serve immediately.

Notes

Roast chickpeas spread out to avoid steaming. Shake pan halfway through roasting for even crisping. Dressing can be made ahead and refrigerated; whisk before serving. Reheat chickpeas in oven at 375°F for 5 minutes to restore crunch. Adjust harissa paste amount to control spice level.

Nutrition

Keywords: buffalo bowl, harissa chickpeas, tahini dressing, party bowl, vegan, gluten-free, quinoa bowl, healthy dinner

Find it online: https://fuzzyforker.com/flavorful-buffalo-party-bowl-recipe-with-harissa-chickpeas-and-tahini-citrus-dressing/