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 bowl featuring crispy roasted chickpeas, fluffy quinoa, tender kale, and perfectly baked tofu, all drizzled with a zesty lemon tahini sauce and garnished with fresh herbs for a burst of flavor. This balanced and satisfying dish is ideal for a light yet energizing meal.

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NUTRITION

560kcal
Protein
31.9g
Fat
21g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (approx. 123g)

1/2 cup cooked quinoa (93g)

1 cup chopped kale (67g)

4.5 oz baked extra-firm tofu (128g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

2 tbsp mixed chopped parsley & cilantro

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel. Toss with a drizzle of olive oil, salt, pepper, and your favorite dried herbs (optional) before spreading onto a baking sheet.

  • 2

    Roast the chickpeas for about 20-25 minutes until they are crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, press and cube the extra-firm tofu. Marinate lightly with salt, pepper, and a splash of lemon juice and bake or pan-sear the tofu until golden and firm, about 10-12 minutes.

  • 4

    Prepare the quinoa according to package instructions (if not pre-cooked) and set aside. Massage the chopped kale with a tiny pinch of salt to soften the leaves if desired.

  • 5

    For the lemon tahini drizzle, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 6

    Assemble the bowl by layering the quinoa, roasted chickpeas, kale, and baked tofu. Drizzle the lemon tahini sauce over the top and garnish with freshly chopped parsley and cilantro.

  • 7

    Finish with an extra grind of black pepper and serve immediately.

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 bowl featuring crispy roasted chickpeas, fluffy quinoa, tender kale, and perfectly baked tofu, all drizzled with a zesty lemon tahini sauce and garnished with fresh herbs for a burst of flavor. This balanced and satisfying dish is ideal for a light yet energizing meal.

NUTRITION

560kcal
Protein
31.9g
Fat
21g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (approx. 123g)

1/2 cup cooked quinoa (93g)

1 cup chopped kale (67g)

4.5 oz baked extra-firm tofu (128g)

1 tbsp tahini (15g)

1 tbsp lemon juice (15g)

2 tbsp mixed chopped parsley & cilantro

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel. Toss with a drizzle of olive oil, salt, pepper, and your favorite dried herbs (optional) before spreading onto a baking sheet.

  • 2

    Roast the chickpeas for about 20-25 minutes until they are crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, press and cube the extra-firm tofu. Marinate lightly with salt, pepper, and a splash of lemon juice and bake or pan-sear the tofu until golden and firm, about 10-12 minutes.

  • 4

    Prepare the quinoa according to package instructions (if not pre-cooked) and set aside. Massage the chopped kale with a tiny pinch of salt to soften the leaves if desired.

  • 5

    For the lemon tahini drizzle, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 6

    Assemble the bowl by layering the quinoa, roasted chickpeas, kale, and baked tofu. Drizzle the lemon tahini sauce over the top and garnish with freshly chopped parsley and cilantro.

  • 7

    Finish with an extra grind of black pepper and serve immediately.