Is it really summer if you don’t go to at least one festival?

My criteria for going to a festival is really quite simple. I’ll go if it’s outside, and if it has food. Ideally food in the form of food trucks, preferably serving Buddha bowls, tacos, and lots and lots of hot sauce. Bonus points if it inspires me to create something delicious like this Greek roasted chickpea buddha bowl.

greek roasted chickpea buddha bowl

Festival Fawaffle

Over the weekend we had a heat wave, something we’ve barely had during this summer of colder than average temperatures and rain. We took advantage of the weather on Sunday night and went to a local BuskerFest. We didn’t see much Busking, but of course there were the omnipresent bouncy castles, face painting, and balloon vendors that make it quite the event for our three year old.

Dinner was from a mexi-medi fusion food truck. I ordered a Fawaffle – yes that is what it sounds like – A waffle made of Falafel. This Fawaffle was stuffed with a salad of lettuce, tomato, avocado, sumac, mint, and a tahini dressing. We also tried a Buddha bowl featuring rice, chickpeas, assorted beans, slow roasted chicken, tomatoes, a garlic dressing, and lots and lots of hot sauce.

greek roasted chickpea buddha bowl

I enjoyed it, and Penny, my 11-month old, LOVED it. I swear she inhaled every spoonful and would have kept on going if we hadn’t cleaned the plate. She was so into the food that the owner of the food truck came over to ask for a picture of her to post to their Instagram account. You know, because she was absolutely covered in food (like always).

The best part about the meal for me was putting some of the salad from the falafel onto the Buddha bowl and eating it together. I liked it so much I was still thinking about it the next day. So when dinner rolled around and I had nothing planned I thought, “I have rice, I have chickpeas, and I have veggies. I can make my own greek roasted chickpea buddha bowl.” YES.

greek roasted chickpeas

Make your own Greek Roasted Chickpea Buddha Bowl

The key to this bowl is the chickpeas. They’re spiced with everything that reminds me of Greece: Oregano, Basil, Garlic, Onion, and Red Pepper Flakes. Tossed with some EVOO and finished with lemon juice, they really are the star of the show.  All that’s missing is some Ouzo.

Usually roasted chickpeas are baked for a full 40 minutes so that they get nice and crispy. I didn’t feel like waiting that long and I craved a softer texture, so these are baked for half the time.

greek roasted chickpeas

Of course, no Buddha bowl is complete without a rainbow of veggies. I used spiralized cucumber, orange bell pepper, spinach, and tomato, but you could easily sub in what you have.

Carrying on the Greek theme, this Greek roasted chickpea buddha bowl is served on a bed of rice with a generous sprinkling of feta cheese (remember to make sure it is pasteurized if you are pregnant) and finished with hummus, hot sauce, and lemon juice, which together act as the dressing for the bowl. If you’re an olive fan, go ahead and throw some on at the end. Just don’t share with me if you do.

greek roasted chickpea buddha bowl

This does have some heat to it, but you can easily make it heat-free by leaving out the hot sauce and halving the red pepper flakes.

Enjoy! Let me know what you think and I’d love to hear about your delicious food truck finds!

Greek Roasted Chickpea Buddha Bowl

Yield: 4


  • 1 can chickpeas, rinsed and drained
  • 1/2 tsp olive oil
  • 1/4 tsp garlic
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp red pepper flakes
  • 1/8 tsp sea salt
  • 1 cup of rice, uncooked
  • 1 cucumber, chopped or spiralized
  • 1 bell pepper, chopped
  • 2 large tomatoes, chopped
  • 3 handfuls spinach, chopped
  • 1/3 cup feta cheese (pasteurized), crumbled
  • 1/4 cup hummus
  • 1-3 tbsp hot sauce
  • 1 tbsp lemon juice


  1. Set oven to 400F and cook rice according to package directions.
  2. Drain, rinse, and completely dry chickpeas (place in between paper towels and roll around).
  3. Put chickpeas in a medium bowl and mix with olive oil and spices.
  4. Transfer to parchment lined baking sheet and bake for 20 minutes (or 40 if you want crispy chickpeas).
  5. Meanwhile, spiralize cucumber and chop tomatoes, bell pepper, and spinach.
  6. To assemble, transfer rice to a large bowl and layer the chickpeas, veggies, and feta on top, finishing with the hummus, lemon juice, and hot sauce.
  7. Serve as is or mix to combine ingredients before plating.