YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring roasted chickpeas, lightly steamed edamame, crumbled tangy feta, and a refreshing medley of mixed salad veggies, all drizzled with a zesty lemon tahini sauce and sprinkled with fresh herbs for an extra pop of flavor. This dish beautifully balances earthy and bright flavors while meeting your desired protein and calorie goals.
INGREDIENTS
1.25 cup Roasted Chickpeas (205g)
0.33 cup Shelled Edamame (50g)
0.33 cup Feta Cheese (50g)
150g Mixed Salad Vegetables
0.5 tbsp Tahini (7g)
Fresh Herbs & Lemon Juice (30g)
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a clean towel.
Toss the chickpeas lightly with your favorite fresh herbs (such as parsley and cilantro), a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them out on a baking sheet and roast for 20-25 minutes until they are golden and slightly crispy.
Meanwhile, lightly steam or boil the shelled edamame for 3-4 minutes until tender but still bright green. Drain and set aside.
In a bowl, combine the roasted chickpeas, edamame, and mixed salad vegetables. Crumble the feta cheese over the top.
For the lemon tahini drizzle, whisk together the tahini, a squeeze of fresh lemon juice, a tiny splash of water (to achieve your desired consistency), and a pinch of salt. Taste and adjust the seasoning as needed.
Drizzle the lemon tahini sauce over the bowl and garnish with additional fresh herbs. Enjoy your balanced and nutritious bowl!