YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
This vibrant bowl features warm, roasted chickpeas paired with fluffy quinoa and crisp vegetables, all brought together by a zesty lemon tahini drizzle enhanced with creamy nonfat Greek yogurt. Enjoy the refreshing mix of textures and flavors in every bite.
INGREDIENTS
1 cup roasted chickpeas
1/2 cup cooked quinoa
1/2 cup diced cucumber
1/2 cup halved cherry tomatoes
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
1 tbsp tahini
1 tbsp lemon juice
1/2 cup nonfat Greek yogurt
1/2 tsp garlic powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F if your chickpeas need roasting. Toss cooked chickpeas with a small drizzle of olive oil (optional), garlic powder, salt, and pepper, then roast on a baking sheet for 20-25 minutes until slightly crispy. Alternatively, use pre-roasted chickpeas.
While the chickpeas are roasting, prepare the quinoa according to package instructions and allow it to cool slightly.
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
In a small bowl, whisk together the tahini, lemon juice, and nonfat Greek yogurt until smooth. Adjust seasoning with a pinch of garlic powder, salt, and pepper.
Once the chickpeas are roasted and slightly cooled, add them to the bowl with the quinoa and vegetables.
Drizzle the lemon tahini dressing over the bowl, toss gently to combine all the flavors, and serve immediately.