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 crispy herb-roasted chickpeas layered over a bed of tender edamame and colorful mixed vegetables, finished with a bright and creamy lemon tahini drizzle. This dish is both satisfying and refreshingly nutritious, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

588kcal
Protein
31.8g
Fat
19.6g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Roasted Chickpeas (approx. 205g)

0.5 cup Shelled Edamame (approx. 75g)

1 cup Mixed Vegetables (approx. 100g)

1 tbsp Tahini (15g)

0.5 tsp Extra Virgin Olive Oil (2.5g)

1 tbsp Fresh Lemon Juice (15g)

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas if using canned, then pat them dry.

  • 2

    In a bowl, toss the chickpeas with 0.5 teaspoon of olive oil, a pinch of salt, freshly ground pepper, and a mix of chopped fresh herbs. Spread them evenly on a baking sheet and roast for about 20-25 minutes until crisp.

  • 3

    While the chickpeas are roasting, prepare the mixed vegetables (diced bell peppers, zucchini, and red onion) and steam or lightly sauté them until just tender.

  • 4

    Blanch the shelled edamame in boiling water for 3-4 minutes, then drain.

  • 5

    For the lemon tahini drizzle, in a small bowl, whisk together the tahini, fresh lemon juice, a splash of water (to achieve desired consistency), and a pinch of salt.

  • 6

    Assemble the bowl by layering the warm mixed vegetables and edamame. Top with the freshly roasted chickpeas and drizzle generously with the lemon tahini sauce. Garnish with extra fresh herbs if desired before serving.

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 crispy herb-roasted chickpeas layered over a bed of tender edamame and colorful mixed vegetables, finished with a bright and creamy lemon tahini drizzle. This dish is both satisfying and refreshingly nutritious, making it perfect for breakfast, lunch, or dinner.

NUTRITION

588kcal
Protein
31.8g
Fat
19.6g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Roasted Chickpeas (approx. 205g)

0.5 cup Shelled Edamame (approx. 75g)

1 cup Mixed Vegetables (approx. 100g)

1 tbsp Tahini (15g)

0.5 tsp Extra Virgin Olive Oil (2.5g)

1 tbsp Fresh Lemon Juice (15g)

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas if using canned, then pat them dry.

  • 2

    In a bowl, toss the chickpeas with 0.5 teaspoon of olive oil, a pinch of salt, freshly ground pepper, and a mix of chopped fresh herbs. Spread them evenly on a baking sheet and roast for about 20-25 minutes until crisp.

  • 3

    While the chickpeas are roasting, prepare the mixed vegetables (diced bell peppers, zucchini, and red onion) and steam or lightly sauté them until just tender.

  • 4

    Blanch the shelled edamame in boiling water for 3-4 minutes, then drain.

  • 5

    For the lemon tahini drizzle, in a small bowl, whisk together the tahini, fresh lemon juice, a splash of water (to achieve desired consistency), and a pinch of salt.

  • 6

    Assemble the bowl by layering the warm mixed vegetables and edamame. Top with the freshly roasted chickpeas and drizzle generously with the lemon tahini sauce. Garnish with extra fresh herbs if desired before serving.