Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

Enjoy a vibrant, nutrient-packed bowl combining herb-roasted chickpeas, fluffy quinoa, and crisp spinach, all elevated with a tangy lemon tahini drizzle and a cool dollop of nonfat Greek yogurt. This dish brings a fresh burst of flavor from garden herbs and zesty lemon, creating a satisfying meal perfect for any time of day.

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NUTRITION

549kcal
Protein
34.1g
Fat
14g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (92g)

1 cup Fresh Spinach (30g)

1 tbsp Tahini (15g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Fresh Lemon Juice (15g)

2 tbsp Mixed Fresh Herbs (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a can of chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, garlic powder, and a handful of chopped fresh herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy, stirring once midway.

  • 3

    While the chickpeas roast, prepare 1/2 cup of cooked quinoa if not pre-cooked, and rinse the fresh spinach, placing it in a large bowl.

  • 4

    In a small bowl, whisk together 1 tbsp tahini, 1 tbsp fresh lemon juice, and a splash of water until smooth.

  • 5

    Assemble the bowl by layering quinoa and spinach, then topping with the roasted chickpeas.

  • 6

    Finish by drizzling the lemon tahini sauce over the bowl and adding 1/2 cup of nonfat Greek yogurt on top for a creamy contrast. Garnish with the remaining chopped herbs and adjust salt and pepper to taste.

  • 7

    Serve immediately and enjoy your fresh herb-roasted chickpea bowl.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

Enjoy a vibrant, nutrient-packed bowl combining herb-roasted chickpeas, fluffy quinoa, and crisp spinach, all elevated with a tangy lemon tahini drizzle and a cool dollop of nonfat Greek yogurt. This dish brings a fresh burst of flavor from garden herbs and zesty lemon, creating a satisfying meal perfect for any time of day.

NUTRITION

549kcal
Protein
34.1g
Fat
14g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (92g)

1 cup Fresh Spinach (30g)

1 tbsp Tahini (15g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Fresh Lemon Juice (15g)

2 tbsp Mixed Fresh Herbs (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a can of chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, garlic powder, and a handful of chopped fresh herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy, stirring once midway.

  • 3

    While the chickpeas roast, prepare 1/2 cup of cooked quinoa if not pre-cooked, and rinse the fresh spinach, placing it in a large bowl.

  • 4

    In a small bowl, whisk together 1 tbsp tahini, 1 tbsp fresh lemon juice, and a splash of water until smooth.

  • 5

    Assemble the bowl by layering quinoa and spinach, then topping with the roasted chickpeas.

  • 6

    Finish by drizzling the lemon tahini sauce over the bowl and adding 1/2 cup of nonfat Greek yogurt on top for a creamy contrast. Garnish with the remaining chopped herbs and adjust salt and pepper to taste.

  • 7

    Serve immediately and enjoy your fresh herb-roasted chickpea bowl.