Crispy Roasted Chickpea Mediterranean Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea Mediterranean Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Mediterranean Bowl

Enjoy this vibrant bowl featuring crispy roasted chickpeas paired with tender edamame, fluffy quinoa, and tangy crumbled feta, all tossed with fresh cherry tomatoes, cucumber, red onion, and Kalamata olives. Finished with a drizzle of olive oil and a squeeze of lemon, this bowl delivers Mediterranean flair with a satisfying crunch and balanced flavors.

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NUTRITION

645kcal
Protein
32.9g
Fat
24.3g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

0.7 cup shelled edamame

1/3 cup cooked quinoa

1/4 cup crumbled feta cheese

1/2 cup halved cherry tomatoes

1/2 cup diced cucumber

2 tbsp thinly sliced red onion

5 Kalamata olives

1 tsp extra virgin olive oil

1 tsp fresh lemon juice

Dried oregano, salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas, then spread them on a baking sheet. Toss with a pinch of salt, pepper, a drizzle of olive oil, and dried oregano.

  • 2

    Roast the chickpeas in the oven for 20-25 minutes until crisp, shaking the pan halfway through for even cooking.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and lightly steam or microwave the edamame until heated through.

  • 4

    In a large bowl, combine the roasted chickpeas, cooked quinoa, edamame, cherry tomatoes, diced cucumber, red onion, and Kalamata olives.

  • 5

    Gently fold in the crumbled feta cheese, then drizzle with fresh lemon juice and a touch more olive oil if desired. Season with additional salt, pepper, and oregano to taste.

  • 6

    Mix well and serve immediately for a medley of textures and Mediterranean flavors.

Crispy Roasted Chickpea Mediterranean Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea Mediterranean Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Mediterranean Bowl

Enjoy this vibrant bowl featuring crispy roasted chickpeas paired with tender edamame, fluffy quinoa, and tangy crumbled feta, all tossed with fresh cherry tomatoes, cucumber, red onion, and Kalamata olives. Finished with a drizzle of olive oil and a squeeze of lemon, this bowl delivers Mediterranean flair with a satisfying crunch and balanced flavors.

NUTRITION

645kcal
Protein
32.9g
Fat
24.3g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

0.7 cup shelled edamame

1/3 cup cooked quinoa

1/4 cup crumbled feta cheese

1/2 cup halved cherry tomatoes

1/2 cup diced cucumber

2 tbsp thinly sliced red onion

5 Kalamata olives

1 tsp extra virgin olive oil

1 tsp fresh lemon juice

Dried oregano, salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas, then spread them on a baking sheet. Toss with a pinch of salt, pepper, a drizzle of olive oil, and dried oregano.

  • 2

    Roast the chickpeas in the oven for 20-25 minutes until crisp, shaking the pan halfway through for even cooking.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and lightly steam or microwave the edamame until heated through.

  • 4

    In a large bowl, combine the roasted chickpeas, cooked quinoa, edamame, cherry tomatoes, diced cucumber, red onion, and Kalamata olives.

  • 5

    Gently fold in the crumbled feta cheese, then drizzle with fresh lemon juice and a touch more olive oil if desired. Season with additional salt, pepper, and oregano to taste.

  • 6

    Mix well and serve immediately for a medley of textures and Mediterranean flavors.