YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl featuring roasted chickpeas, tender tofu, and edamame tossed with crisp mixed greens, cherry tomatoes, and cucumber, all elevated by a zesty lemon tahini drizzle and fresh herbs. This dish offers a satisfying balance of protein and fresh flavors, perfect for a light yet nourishing meal.
INGREDIENTS
0.9 cup roasted chickpeas (approx 147g)
150 grams firm tofu, cubed
0.5 cup shelled edamame (approx 78g)
2 cups mixed greens
0.5 cup cherry tomatoes
0.5 cup diced cucumber
0.25 cup fresh mixed herbs (parsley & mint)
1 tablespoon tahini
1 tablespoon lemon juice
0.5 teaspoon garlic powder
1 pinch salt
1 teaspoon olive oil
PREPARATION
Preheat your oven to 400°F. In a bowl, toss the chickpeas with a teaspoon of olive oil, garlic powder, and a pinch of salt. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.
While chickpeas roast, press the firm tofu lightly with a paper towel, then cut into cubes. Optionally, lightly sauté the tofu in a non-stick pan for a few minutes to lend extra texture.
In a large bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, and chopped fresh herbs.
Prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a splash of water to thin the consistency, and a pinch of salt.
Add the roasted chickpeas, tofu cubes, and edamame to the salad bowl.
Drizzle the lemon tahini sauce over the bowl and toss gently to coat all ingredients evenly.
Serve immediately and enjoy this fresh, protein-packed bowl.