YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring roasted chickpeas tossed with fresh herbs, paired with a light trio of quinoa, edamame, and tender boiled eggs, all finished with a zesty lemon tahini drizzle and crisp garden veggies. This dish is balanced, flavorful, and perfect for any meal time.
INGREDIENTS
0.67 cup roasted chickpeas
0.33 cup cooked quinoa
2 boiled eggs
0.33 cup shelled edamame
0.75 tbsp tahini
0.5 cup halved cherry tomatoes
0.5 cup sliced cucumber
2 tbsp mixed fresh herbs
1 tbsp fresh lemon juice
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then gently pat dry with a paper towel.
Toss the chickpeas with a drizzle of olive oil (optional), a pinch of salt, pepper, and a mix of your favorite dried herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas roast, cook quinoa according to package instructions until fluffy. Cool slightly.
Prepare the lemon tahini drizzle by mixing tahini with fresh lemon juice and a tiny bit of water to achieve a smooth, pourable consistency. Adjust salt and pepper to taste.
Boil eggs until hard-cooked (about 9-10 minutes), then peel and slice them.
In a bowl, combine the roasted chickpeas, quinoa, shelled edamame, halved cherry tomatoes, sliced cucumber, and chopped fresh herbs.
Gently toss the mixture, then top with the sliced eggs. Drizzle the lemon tahini sauce over the bowl.
Serve immediately and enjoy your fresh, herb-roasted chickpea bowl.