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 that combines crispy herb-roasted chickpeas, savory grilled tempeh, and nutty quinoa all tossed with fresh greens. Finished with a bright lemon tahini drizzle and a medley of fresh herbs, this bowl offers a satisfying blend of textures and flavors that’s as nourishing as it is delicious.

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NUTRITION

498kcal
Protein
34g
Fat
17.8g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/2 cup roasted Chickpeas (approx. 125 grams)

1/2 cup cooked Quinoa (approx. 92 grams)

1 cup Spinach

2 tbsp Fresh Herbs (parsley and cilantro)

1 tsp Tahini

1 tbsp Lemon Juice

Water, Salt, and Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a 1/2 cup of canned chickpeas if using canned, then pat dry.

  • 2

    Toss the chickpeas with a drizzle of olive oil, a pinch of salt, garlic powder, and chopped fresh herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, slice the tempeh into cubes and pan-sauté over medium heat until golden on all sides, about 5-7 minutes. Season lightly with salt and pepper.

  • 4

    Prepare the quinoa according to package instructions and let it cool slightly.

  • 5

    In a small bowl, mix together tahini, lemon juice, a splash of water, and a pinch of salt until smooth to create the drizzle.

  • 6

    Assemble the bowl by layering the spinach, quinoa, roasted chickpeas, and sautéed tempeh. Drizzle the lemon tahini sauce over the top and garnish with extra chopped fresh herbs.

  • 7

    Serve immediately and enjoy this fresh, protein-packed 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

Enjoy a vibrant bowl that combines crispy herb-roasted chickpeas, savory grilled tempeh, and nutty quinoa all tossed with fresh greens. Finished with a bright lemon tahini drizzle and a medley of fresh herbs, this bowl offers a satisfying blend of textures and flavors that’s as nourishing as it is delicious.

NUTRITION

498kcal
Protein
34g
Fat
17.8g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/2 cup roasted Chickpeas (approx. 125 grams)

1/2 cup cooked Quinoa (approx. 92 grams)

1 cup Spinach

2 tbsp Fresh Herbs (parsley and cilantro)

1 tsp Tahini

1 tbsp Lemon Juice

Water, Salt, and Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a 1/2 cup of canned chickpeas if using canned, then pat dry.

  • 2

    Toss the chickpeas with a drizzle of olive oil, a pinch of salt, garlic powder, and chopped fresh herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, slice the tempeh into cubes and pan-sauté over medium heat until golden on all sides, about 5-7 minutes. Season lightly with salt and pepper.

  • 4

    Prepare the quinoa according to package instructions and let it cool slightly.

  • 5

    In a small bowl, mix together tahini, lemon juice, a splash of water, and a pinch of salt until smooth to create the drizzle.

  • 6

    Assemble the bowl by layering the spinach, quinoa, roasted chickpeas, and sautéed tempeh. Drizzle the lemon tahini sauce over the top and garnish with extra chopped fresh herbs.

  • 7

    Serve immediately and enjoy this fresh, protein-packed bowl.