YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl bursting with warm, herb-roasted chickpeas, fluffy quinoa, and tender edamame, all nestled on a bed of fresh spinach and crisp cucumber. Finished with a zesty lemon tahini drizzle and sprinkled with bright fresh herbs, this dish offers a perfect balance of textures and a refreshing, tangy taste ideal for any meal of the day.
INGREDIENTS
1 cup Chickpeas (roasted)
1/2 cup cooked Quinoa
3/4 cup shelled Edamame
1 cup Baby Spinach
1/2 cup diced Cucumber
1 tbsp Tahini
1.5 tbsp Lemon Juice
2 tbsp chopped Fresh Herbs (Parsley, Mint)
1 clove minced Garlic
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and drain chickpeas. Pat dry with a paper towel.
In a bowl, toss the chickpeas with olive oil, minced garlic, salt, pepper, and a few chopped herbs.
Spread the chickpeas on a baking sheet in a single layer and roast in the oven for 20-25 minutes until crispy, stirring halfway through.
Meanwhile, in a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt to create the lemon tahini drizzle.
Prepare remaining ingredients: cook quinoa as per package instructions, blanch edamame if needed, and chop spinach and cucumber.
Assemble the bowl by layering quinoa, roasted chickpeas, edamame, spinach, and diced cucumber.
Drizzle the lemon tahini sauce over the bowl and sprinkle with additional fresh herbs.
Serve immediately and enjoy your nutrient-packed, flavorful bowl.