YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Savor a vibrant bowl featuring crispy roasted chickpeas tossed with light, herbed quinoa and golden-roasted tofu, nestled on a bed of fresh spinach, cucumber, and cherry tomatoes. Finished with a zesty lemon tahini drizzle and garnished with bright parsley, this meal is a delicious harmony of textures and flavors, perfect for a filling yet refreshing dinner.
INGREDIENTS
1 cup canned chickpeas (drained)
1/3 cup cooked quinoa
150g extra-firm tofu
1 cup fresh spinach
1/2 cup diced cucumber
1/2 cup cherry tomatoes
1 tbsp tahini
1 tbsp lemon juice
2 tbsp chopped fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a drizzle of olive oil, salt, pepper, and a mix of your favorite fresh herbs.
Spread the chickpeas evenly on the baking sheet and roast in the preheated oven for about 20-25 minutes until they turn slightly crispy.
While the chickpeas are roasting, press the tofu to remove excess water, then cut into cubes. In a non-stick pan over medium heat, lightly sauté the tofu cubes with a pinch of salt and pepper until golden on all sides, about 6-8 minutes.
Prepare the cooked quinoa if not already done. Fluff with a fork and set aside to cool slightly.
In a small bowl, whisk together tahini, lemon juice, a pinch of salt and a few tablespoons of water until a smooth, drizzleable consistency is achieved.
Assemble your bowl by layering the fresh spinach, cooked quinoa, roasted tofu, roasted chickpeas, diced cucumber, and cherry tomatoes.
Drizzle the lemon tahini sauce over the bowl, then garnish with chopped fresh parsley and additional herbs if desired. Enjoy immediately!