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, nutrient-packed bowl featuring crispy roasted chickpeas, silky firm tofu, and edamame tossed with a medley of fresh baby spinach, cherry tomatoes, cucumber, and red bell pepper. Finished with a zesty lemon tahini drizzle, this dish delivers a burst of herbaceous freshness and balanced flavors that perfectly complement your protein and calorie goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

575kcal
Protein
36.2g
Fat
21.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

100g Firm Tofu

0.5 cup Shelled Edamame (78g)

1 cup Baby Spinach (30g)

0.5 cup Cherry Tomatoes (75g)

0.5 cup Cucumber Slices (52g)

0.5 cup Red Bell Pepper Slices (75g)

1 tbsp Lemon Tahini Drizzle (15g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels. Toss with a light drizzle of olive oil, salt, pepper, and a mix of your favorite fresh herbs (such as rosemary, thyme, and oregano). Spread them on a baking sheet and roast for 20-25 minutes until they're crispy.

  • 2

    While the chickpeas roast, press the firm tofu to remove excess moisture and cut it into cubes. Optionally, you can lightly sauté the tofu in a non-stick pan for 3-4 minutes to enhance its texture.

  • 3

    Prepare the vegetables by rinsing the baby spinach, halving the cherry tomatoes, slicing the cucumber, and cutting the red bell pepper into thin strips.

  • 4

    In a small bowl, combine tahini, freshly squeezed lemon juice, a minced garlic clove, and a splash of water. Whisk until smooth to create the lemon tahini drizzle.

  • 5

    Assemble your bowl by layering the spinach as the base, then add the roasted chickpeas, tofu cubes, and edamame. Top with cherry tomatoes, cucumber slices, and red bell pepper.

  • 6

    Drizzle the lemon tahini sauce over the bowl. Toss gently to combine all flavors 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, nutrient-packed bowl featuring crispy roasted chickpeas, silky firm tofu, and edamame tossed with a medley of fresh baby spinach, cherry tomatoes, cucumber, and red bell pepper. Finished with a zesty lemon tahini drizzle, this dish delivers a burst of herbaceous freshness and balanced flavors that perfectly complement your protein and calorie goals.

NUTRITION

575kcal
Protein
36.2g
Fat
21.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

100g Firm Tofu

0.5 cup Shelled Edamame (78g)

1 cup Baby Spinach (30g)

0.5 cup Cherry Tomatoes (75g)

0.5 cup Cucumber Slices (52g)

0.5 cup Red Bell Pepper Slices (75g)

1 tbsp Lemon Tahini Drizzle (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels. Toss with a light drizzle of olive oil, salt, pepper, and a mix of your favorite fresh herbs (such as rosemary, thyme, and oregano). Spread them on a baking sheet and roast for 20-25 minutes until they're crispy.

  • 2

    While the chickpeas roast, press the firm tofu to remove excess moisture and cut it into cubes. Optionally, you can lightly sauté the tofu in a non-stick pan for 3-4 minutes to enhance its texture.

  • 3

    Prepare the vegetables by rinsing the baby spinach, halving the cherry tomatoes, slicing the cucumber, and cutting the red bell pepper into thin strips.

  • 4

    In a small bowl, combine tahini, freshly squeezed lemon juice, a minced garlic clove, and a splash of water. Whisk until smooth to create the lemon tahini drizzle.

  • 5

    Assemble your bowl by layering the spinach as the base, then add the roasted chickpeas, tofu cubes, and edamame. Top with cherry tomatoes, cucumber slices, and red bell pepper.

  • 6

    Drizzle the lemon tahini sauce over the bowl. Toss gently to combine all flavors and serve immediately.