YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant, nutrient-packed bowl featuring herb-roasted chickpeas and lightly sautéed tempeh, all tossed with crisp garden vegetables and dressed in a zesty lemon tahini drizzle. This dish delivers an exciting mix of textures and fresh flavors, perfect for a balanced meal any time of day.
INGREDIENTS
1.5 cups roasted Chickpeas (~246g)
1/4 cup Tempeh cubes (~40g)
1 tsp Olive Oil
1/2 tbsp Tahini
2 tbsp Fresh Parsley
2 tbsp Fresh Cilantro
2 tbsp Lemon Juice (from fresh lemon)
1 clove Garlic
1/2 cup Cherry Tomatoes
1/4 cup Cucumber, diced
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and drain chickpeas, then pat them dry. Toss the chickpeas with olive oil, minced garlic, salt, pepper, and a mix of chopped fresh parsley and cilantro.
Spread the chickpeas on a baking sheet and roast for 25-30 minutes until they are crispy outside and tender inside, stirring halfway through.
While the chickpeas roast, cut the tempeh into small cubes. Lightly sauté the tempeh in a non-stick pan over medium heat for about 5-7 minutes until golden brown, seasoning with a pinch of salt and pepper.
Prepare the lemon tahini drizzle by whisking together tahini and lemon juice (you can add a splash of water to achieve your desired consistency) along with a little salt.
In a bowl, combine the roasted chickpeas, sautéed tempeh, cherry tomatoes, and diced cucumber. Drizzle the lemon tahini sauce over the top and garnish with the remaining fresh parsley and cilantro.
Serve immediately and enjoy your fresh, herb-roasted chickpea bowl!