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 bowl featuring crispy herb-roasted chickpeas nestled over a bed of fluffy quinoa and tender edamame, crowned with fresh spinach and bright, aromatic herbs. Drizzled with a zesty lemon tahini sauce, this bowl offers a burst of flavor in every bite.

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NUTRITION

575kcal
Protein
31.8g
Fat
19.2g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Chickpeas (148g)

1/2 cup cooked Quinoa (93g)

1/2 cup Shelled Edamame (78g)

1 cup Baby Spinach (30g)

1 tbsp Tahini (15g)

1/2 tsp Olive Oil (2.5g)

1 tbsp Fresh Parsley

1 tbsp Fresh Mint

1 tbsp Lemon Juice

1 tbsp Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). In a bowl, combine the chickpeas with 1/2 tsp olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions and cook the edamame if needed.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, water, a pinch of salt, and freshly chopped parsley and mint to form a smooth, drizzle-able sauce. Adjust the consistency with a splash more water if necessary.

  • 4

    Assemble the bowl by laying a bed of baby spinach, then add cooked quinoa and edamame. Top with the roasted chickpeas.

  • 5

    Drizzle the lemon tahini sauce over the bowl, and finish with a sprinkle of fresh mint and parsley if desired. Serve immediately.

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 bowl featuring crispy herb-roasted chickpeas nestled over a bed of fluffy quinoa and tender edamame, crowned with fresh spinach and bright, aromatic herbs. Drizzled with a zesty lemon tahini sauce, this bowl offers a burst of flavor in every bite.

NUTRITION

575kcal
Protein
31.8g
Fat
19.2g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Chickpeas (148g)

1/2 cup cooked Quinoa (93g)

1/2 cup Shelled Edamame (78g)

1 cup Baby Spinach (30g)

1 tbsp Tahini (15g)

1/2 tsp Olive Oil (2.5g)

1 tbsp Fresh Parsley

1 tbsp Fresh Mint

1 tbsp Lemon Juice

1 tbsp Water

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). In a bowl, combine the chickpeas with 1/2 tsp olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions and cook the edamame if needed.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, water, a pinch of salt, and freshly chopped parsley and mint to form a smooth, drizzle-able sauce. Adjust the consistency with a splash more water if necessary.

  • 4

    Assemble the bowl by laying a bed of baby spinach, then add cooked quinoa and edamame. Top with the roasted chickpeas.

  • 5

    Drizzle the lemon tahini sauce over the bowl, and finish with a sprinkle of fresh mint and parsley if desired. Serve immediately.