YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring crispy roasted chickpeas, tender quinoa, and lightly pan-seared tofu tossed with fresh mixed greens and edamame. Finished with a tangy lemon tahini drizzle and fresh herbs, this dish bursts with a medley of textures and flavors that celebrate clean eating while keeping your macros on track.
INGREDIENTS
1/2 cup chickpeas (rinsed, drained)
1/2 cup cooked quinoa
4 ounces firm tofu
1/2 cup shelled edamame
1 cup mixed greens
1 tbsp tahini
1 tsp olive oil
1 tbsp lemon juice
3 tbsp mixed fresh herbs (parsley, cilantro, mint)
1 clove garlic
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F. On a baking sheet, toss the chickpeas with a drizzle of olive oil, minced garlic, salt, pepper, and a portion of the chopped fresh herbs.
Roast the chickpeas in the oven for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.
While the chickpeas are roasting, cook the quinoa according to package instructions and set aside. Meanwhile, pat the tofu dry and cut into cubes.
In a non-stick skillet, lightly sauté the tofu cubes with a splash of olive oil over medium heat until golden on all sides.
Blanch the edamame in boiling water for 3-4 minutes, then drain.
Prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a little water (if needed for thinning), and a pinch of salt until smooth.
Assemble the bowl by layering mixed greens, quinoa, roasted chickpeas, sautéed tofu, and edamame. Drizzle with the lemon tahini sauce and garnish with the remaining chopped herbs.
Serve immediately and enjoy the blend of textures and flavors.