Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

Enjoy a vibrant and nourishing bowl combining crispy herb-roasted chickpeas, fluffy quinoa, tender edamame, and fresh mixed greens topped with a zesty lemon tahini drizzle. This bowl offers a satisfying blend of textures and bright flavors that will leave you feeling energized and satisfied.

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NUTRITION

628kcal
Protein
36.9g
Fat
17.8g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (~164g)

1/2 cup cooked Quinoa (~93g)

3/4 cup shelled Edamame (~117g)

1 cup Fresh Spinach (~30g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup sliced Cucumber (~52g)

1 tablespoon Tahini (~15g)

1 tablespoon Lemon Juice (~15g)

2 tablespoons Fresh Herbs (~8g)

1 clove Garlic (~3g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a bit of olive oil, salt, pepper, and finely chopped fresh herbs. Spread them on a baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for 25-30 minutes until they are crispy, stirring halfway for even cooking.

  • 4

    While the chickpeas roast, prepare the quinoa according to package instructions and steam or boil the edamame until tender.

  • 5

    In a small bowl, whisk together tahini, lemon juice, minced garlic, a splash of water to thin, and a pinch of salt to create the drizzle. Adjust seasoning to taste.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, then adding roasted chickpeas, edamame, fresh spinach, cherry tomatoes, and sliced cucumber.

  • 7

    Drizzle the lemon tahini dressing over the bowl and garnish with additional fresh herbs if desired.

  • 8

    Serve immediately and enjoy this fresh, nutrient-packed meal.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

Enjoy a vibrant and nourishing bowl combining crispy herb-roasted chickpeas, fluffy quinoa, tender edamame, and fresh mixed greens topped with a zesty lemon tahini drizzle. This bowl offers a satisfying blend of textures and bright flavors that will leave you feeling energized and satisfied.

NUTRITION

628kcal
Protein
36.9g
Fat
17.8g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (~164g)

1/2 cup cooked Quinoa (~93g)

3/4 cup shelled Edamame (~117g)

1 cup Fresh Spinach (~30g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup sliced Cucumber (~52g)

1 tablespoon Tahini (~15g)

1 tablespoon Lemon Juice (~15g)

2 tablespoons Fresh Herbs (~8g)

1 clove Garlic (~3g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a bit of olive oil, salt, pepper, and finely chopped fresh herbs. Spread them on a baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for 25-30 minutes until they are crispy, stirring halfway for even cooking.

  • 4

    While the chickpeas roast, prepare the quinoa according to package instructions and steam or boil the edamame until tender.

  • 5

    In a small bowl, whisk together tahini, lemon juice, minced garlic, a splash of water to thin, and a pinch of salt to create the drizzle. Adjust seasoning to taste.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, then adding roasted chickpeas, edamame, fresh spinach, cherry tomatoes, and sliced cucumber.

  • 7

    Drizzle the lemon tahini dressing over the bowl and garnish with additional fresh herbs if desired.

  • 8

    Serve immediately and enjoy this fresh, nutrient-packed meal.