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 bowl featuring perfectly roasted chickpeas, fluffy quinoa, and pan-roasted firm tofu, all tossed with crisp, fresh veggies and bright herbs. The finishing touch is a zesty lemon tahini drizzle that brings all the flavors together in a satisfying, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

593kcal
Protein
32.8g
Fat
19.5g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1/2 cup cooked quinoa (93g)

125 grams firm tofu

1/2 cup cherry tomatoes (75g)

1/2 cup diced cucumber (52g)

1/2 cup fresh parsley & cilantro (15g)

1 tablespoon tahini (15g)

1 tablespoon lemon juice (15g)

1 clove garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and pat dry the chickpeas, then toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them out on a baking sheet and roast for 20-25 minutes until slightly crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    Press the firm tofu gently to remove excess moisture, then cut into cubes. Pan-roast the tofu over medium heat until all sides are lightly golden, about 6-8 minutes. Season lightly with salt and pepper.

  • 4

    In a small bowl, combine the tahini, lemon juice, minced garlic, a splash of warm water, and a pinch of salt to create a smooth, pourable drizzle.

  • 5

    In a large bowl, gently toss the roasted chickpeas, cooked quinoa, and tofu along with cherry tomatoes, diced cucumber, and chopped fresh herbs.

  • 6

    Drizzle the lemon tahini sauce over the bowl. Toss lightly to coat 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

Enjoy a vibrant bowl featuring perfectly roasted chickpeas, fluffy quinoa, and pan-roasted firm tofu, all tossed with crisp, fresh veggies and bright herbs. The finishing touch is a zesty lemon tahini drizzle that brings all the flavors together in a satisfying, nutrient-packed meal.

NUTRITION

593kcal
Protein
32.8g
Fat
19.5g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1/2 cup cooked quinoa (93g)

125 grams firm tofu

1/2 cup cherry tomatoes (75g)

1/2 cup diced cucumber (52g)

1/2 cup fresh parsley & cilantro (15g)

1 tablespoon tahini (15g)

1 tablespoon lemon juice (15g)

1 clove garlic, minced

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and pat dry the chickpeas, then toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them out on a baking sheet and roast for 20-25 minutes until slightly crispy.

  • 2

    While the chickpeas roast, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    Press the firm tofu gently to remove excess moisture, then cut into cubes. Pan-roast the tofu over medium heat until all sides are lightly golden, about 6-8 minutes. Season lightly with salt and pepper.

  • 4

    In a small bowl, combine the tahini, lemon juice, minced garlic, a splash of warm water, and a pinch of salt to create a smooth, pourable drizzle.

  • 5

    In a large bowl, gently toss the roasted chickpeas, cooked quinoa, and tofu along with cherry tomatoes, diced cucumber, and chopped fresh herbs.

  • 6

    Drizzle the lemon tahini sauce over the bowl. Toss lightly to coat and serve immediately.