YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring roasted chickpeas and hearty firm tofu on a bed of mixed greens and quinoa, uplifted by the brightness of cherry tomatoes and fresh herbs, all finished with a zesty lemon tahini drizzle. This bowl balances textures and flavors to deliver a satisfying, nutrient-packed meal.
INGREDIENTS
0.75 cup roasted Chickpeas (≈120g)
200g Firm Tofu
0.5 cup cooked Quinoa (≈92g)
2 cups Mixed Greens (≈85g)
0.5 cup Cherry Tomatoes (≈75g)
2 Tbsp Fresh Mixed Herbs
1 Tbsp Tahini
1 tsp Lemon Juice
1 Tbsp Water
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a towel. Toss the chickpeas with your favorite herbs and spices before placing them on a baking sheet. Roast for about 20-25 minutes until they are crispy.
While the chickpeas are roasting, press the tofu to remove excess moisture. Cut it into cubes and season lightly with salt, pepper, and a splash of lemon juice. Optionally, you can pan-sear the tofu in a non-stick skillet for 5-7 minutes to achieve a slight golden crust.
Prepare the quinoa according to package instructions if it isn’t already cooked.
In a small bowl, mix tahini, lemon juice, and water. Stir well until the drizzle is smooth and creamy; adjust the consistency with a little more water if needed.
Assemble the bowl by layering mixed greens at the bottom, then add quinoa, roasted chickpeas, tofu cubes, cherry tomatoes, and sprinkle the fresh mixed herbs on top.
Drizzle the lemon tahini dressing evenly over the bowl and serve immediately.