YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl bursting with herb-roasted chickpeas, light quinoa, and crisp seasonal veggies, all finished with a zesty lemon tahini drizzle and a sprinkle of nutritional yeast for an extra savory kick. This bowl brings together robust flavors with fresh herbs and a tangy dressing to satisfy your taste buds, making it a nourishing and energizing meal.
INGREDIENTS
1 cup roasted chickpeas (164g)
1/3 cup cooked quinoa (60g)
1 cup raw spinach (30g)
1/2 cup halved cherry tomatoes (75g)
1/2 cup diced cucumber (50g)
1/2 cup shelled edamame (75g)
0.5 tbsp tahini (7.5g)
2 tbsp nutritional yeast (16g)
1 tbsp fresh lemon juice (15g)
1 clove garlic, minced
2 tbsp chopped fresh herbs (parsley & mint)
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain canned chickpeas or use pre-cooked chickpeas. Toss them with a drizzle of olive oil, salt, pepper, and a mix of your favorite fresh herbs.
Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes until they turn golden and slightly crispy, stirring halfway through.
Meanwhile, prepare the quinoa according to its package instructions and let it cool slightly.
In a small bowl, combine the tahini, lemon juice, minced garlic, a pinch of salt, and a tablespoon of water. Whisk until smooth and creamy; adjust consistency with additional water if needed.
In a large bowl, layer the cooked quinoa, fresh spinach, halved cherry tomatoes, diced cucumber, and shelled edamame.
Add the roasted chickpeas on top and drizzle with the lemon tahini dressing.
Sprinkle nutritional yeast and chopped fresh herbs over the bowl, then season with additional salt and pepper if desired.
Toss gently to combine all flavors and serve immediately.