YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemony Hummus
A vibrant and satisfying bowl featuring crispy roasted chickpeas, savory lemony hummus, protein-packed roasted tofu, and a perfectly soft-boiled egg, all nestled on a bed of fresh spinach and garnished with juicy cherry tomatoes, cool cucumber, and a sprinkle of fresh herbs. Each bite bursts with tangy lemon and aromatic herbs making it a wholesome balance of flavors and textures.
INGREDIENTS
1/2 cup Roasted Chickpeas (approx. 82g)
1/4 cup Lemony Hummus (approx. 62g)
150g Roasted Tofu
1 Hard-Boiled Egg (large, approx. 50g)
1 cup Fresh Spinach (approx. 30g)
1/2 cup Cherry Tomatoes (halved, approx. 75g)
1/2 cup Cucumber slices (approx. 52g)
2 tbsp Fresh Herbs (Parsley & Cilantro, chopped, approx. 8g)
1 tbsp Lemon Juice (approx. 15g)
PREPARATION
Preheat the oven to 400°F. Toss the rinsed chickpeas with a drizzle of olive oil, salt, pepper, and your favorite dried herbs, then spread them on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas roast, press and cube the tofu and season with a pinch of salt and pepper. Roast the tofu in the same oven for about 20 minutes, turning halfway through, until golden edges form.
Prepare a hard-boiled egg by placing it in boiling water for about 9-10 minutes, then cool it under cold running water and peel.
In a small bowl, mix the lemon juice with a pinch of salt, pepper, and chopped fresh herbs to make a bright dressing.
Assemble your bowl: Start with a base of fresh spinach, then add the roasted chickpeas, roasted tofu, halved cherry tomatoes, and cucumber slices.
Dollop the lemony hummus on one side of the bowl and slice the boiled egg over the top.
Drizzle the herbed lemon dressing over the entire bowl and garnish with any remaining fresh herbs.
Enjoy your fresh, nutrient-rich bowl that perfectly balances crisp textures with creamy, tangy notes.