YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant, plant-powered bowl featuring crispy herb-roasted chickpeas, tender edamame, and fluffy quinoa nestled atop fresh mixed greens. This bowl is elevated with a tangy lemon tahini drizzle made with nonfat Greek yogurt and perfectly balanced herbs, offering a delightful combination of textures and bright, refreshing flavors.
INGREDIENTS
1 cup canned chickpeas (drained, ~164g)
1/2 cup shelled edamame (~78g)
1/2 cup cooked quinoa (~93g)
1/3 cup nonfat Greek yogurt (~82g)
1 tsp tahini (~5g)
1 tbsp fresh lemon juice (~15g)
2 tbsp mixed fresh herbs (parsley & cilantro, ~8g)
1 cup mixed greens (~30g)
1/2 tsp extra virgin olive oil (~2.3g)
Salt, pepper, garlic powder to taste
PREPARATION
Preheat the oven to 400°F.
Rinse and drain the canned chickpeas. Pat them dry with a paper towel.
In a bowl, toss the chickpeas with extra virgin olive oil, salt, pepper, and garlic powder.
Spread the seasoned chickpeas evenly on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.
While the chickpeas are roasting, cook quinoa according to package instructions and prepare shelled edamame (if not precooked, steam for 5 minutes until tender).
In a small bowl, combine nonfat Greek yogurt, tahini, fresh lemon juice, and chopped mixed herbs. Mix well to form the lemon tahini drizzle.
Assemble the bowl by layering mixed greens at the base, then add cooked quinoa and edamame.
Top the bowl with the roasted chickpeas and drizzle the lemon tahini sauce over the top.
Serve immediately and enjoy the burst of fresh, herbaceous flavors.