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

A vibrant and nourishing bowl featuring crispy herb-roasted chickpeas, fluffy quinoa, and tender edamame tossed with fresh spinach, cherry tomatoes, and cucumber. Finished with a zesty lemon tahini drizzle and sprinkled with fresh herbs, this bowl is as delicious as it is energizing.

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NUTRITION

621kcal
Protein
34.3g
Fat
21.5g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup roasted chickpeas (120g)

1/2 cup cooked quinoa (120g)

150g shelled edamame

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 cup diced cucumber (50g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

2 tbsp chopped fresh herbs (parsley & mint, 8g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain canned chickpeas or use pre-cooked chickpeas; pat them dry with paper towels.

  • 2

    Toss the chickpeas with a drizzle of olive oil (if desired), salt, pepper, and a mix of your favorite dried herbs. Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions if not already prepared. Set aside to cool slightly.

  • 4

    Prepare the edamame by boiling or steaming until tender if using frozen edamame, then measure out 150 grams.

  • 5

    In a small bowl, whisk together tahini and lemon juice. If the dressing is too thick, add a teaspoon of water to reach your desired consistency.

  • 6

    Assemble the bowl by layering cooked quinoa, roasted chickpeas, and edamame. Top with baby spinach, cherry tomatoes, and diced cucumber.

  • 7

    Drizzle the lemon tahini sauce over the bowl and sprinkle with freshly chopped parsley and mint.

  • 8

    Serve immediately and enjoy your fresh herb-roasted chickpea bowl!

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

A vibrant and nourishing bowl featuring crispy herb-roasted chickpeas, fluffy quinoa, and tender edamame tossed with fresh spinach, cherry tomatoes, and cucumber. Finished with a zesty lemon tahini drizzle and sprinkled with fresh herbs, this bowl is as delicious as it is energizing.

NUTRITION

621kcal
Protein
34.3g
Fat
21.5g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup roasted chickpeas (120g)

1/2 cup cooked quinoa (120g)

150g shelled edamame

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 cup diced cucumber (50g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

2 tbsp chopped fresh herbs (parsley & mint, 8g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain canned chickpeas or use pre-cooked chickpeas; pat them dry with paper towels.

  • 2

    Toss the chickpeas with a drizzle of olive oil (if desired), salt, pepper, and a mix of your favorite dried herbs. Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions if not already prepared. Set aside to cool slightly.

  • 4

    Prepare the edamame by boiling or steaming until tender if using frozen edamame, then measure out 150 grams.

  • 5

    In a small bowl, whisk together tahini and lemon juice. If the dressing is too thick, add a teaspoon of water to reach your desired consistency.

  • 6

    Assemble the bowl by layering cooked quinoa, roasted chickpeas, and edamame. Top with baby spinach, cherry tomatoes, and diced cucumber.

  • 7

    Drizzle the lemon tahini sauce over the bowl and sprinkle with freshly chopped parsley and mint.

  • 8

    Serve immediately and enjoy your fresh herb-roasted chickpea bowl!