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

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, tender kale, and succulent edamame tossed with fresh herbs, finished with a zesty lemon tahini drizzle and a sprinkle of hemp seeds for an extra nutritional punch.

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NUTRITION

617kcal
Protein
34.2g
Fat
21.4g
Carbs
79.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

1/2 cup cooked Quinoa

1 cup chopped Kale

3/4 cup cooked Shelled Edamame

1/2 tbsp Tahini

1 tsp Hemp Seeds

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Mixed Herbs

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain your chickpeas if using canned. Pat them dry and toss with 1 tsp olive oil, salt, pepper, and some of the chopped fresh herbs.

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through for even browning.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions and lightly massage the chopped kale with a pinch of salt to soften its texture.

  • 4

    In a small bowl, whisk together the tahini, fresh lemon juice, remaining herbs, and a splash of water to achieve a smooth, drizzle-able consistency.

  • 5

    Combine the roasted chickpeas, cooked quinoa, kale, and cooked edamame in a large bowl. Drizzle with the lemon tahini sauce and sprinkle hemp seeds over the top.

  • 6

    Toss gently to mix, adjust seasonings with salt and pepper if needed, and serve immediately.

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

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, tender kale, and succulent edamame tossed with fresh herbs, finished with a zesty lemon tahini drizzle and a sprinkle of hemp seeds for an extra nutritional punch.

NUTRITION

617kcal
Protein
34.2g
Fat
21.4g
Carbs
79.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

1/2 cup cooked Quinoa

1 cup chopped Kale

3/4 cup cooked Shelled Edamame

1/2 tbsp Tahini

1 tsp Hemp Seeds

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Mixed Herbs

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain your chickpeas if using canned. Pat them dry and toss with 1 tsp olive oil, salt, pepper, and some of the chopped fresh herbs.

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through for even browning.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions and lightly massage the chopped kale with a pinch of salt to soften its texture.

  • 4

    In a small bowl, whisk together the tahini, fresh lemon juice, remaining herbs, and a splash of water to achieve a smooth, drizzle-able consistency.

  • 5

    Combine the roasted chickpeas, cooked quinoa, kale, and cooked edamame in a large bowl. Drizzle with the lemon tahini sauce and sprinkle hemp seeds over the top.

  • 6

    Toss gently to mix, adjust seasonings with salt and pepper if needed, and serve immediately.