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 and satisfying bowl featuring roasted chickpeas, fluffy quinoa, and protein-packed tofu alongside crisp edamame, tossed with fresh herbs and finished with a zesty lemon tahini drizzle. The medley of textures and flavors creates a wholesome meal perfect for any time of day.

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NUTRITION

626kcal
Protein
38.1g
Fat
28g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas (~125g)

1/2 cup cooked Quinoa (~92g)

170g Firm Tofu

1/2 cup shelled Edamame (~75g)

2 tbsp Fresh Parsley

2 tbsp Fresh Cilantro

1 tbsp Tahini

2 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chickpeas with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes until slightly crispy, stirring once halfway through.

  • 3

    While the chickpeas roast, press the tofu gently with a paper towel and cut it into 1-inch cubes. In a separate pan, heat a tiny bit of olive oil over medium heat. Add tofu cubes and sauté for about 5-7 minutes until lightly golden on all sides. Season lightly with salt and pepper.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    For the lemon tahini drizzle, mix tahini, lemon juice, minced garlic, and a splash of water in a small bowl until smooth; adjust water to reach desired consistency.

  • 6

    In a large bowl, combine the roasted chickpeas, cooked quinoa, sautéed tofu, and shelled edamame. Gently toss in chopped fresh parsley and cilantro.

  • 7

    Drizzle the lemon tahini sauce over the bowl and toss again to evenly coat.

  • 8

    Serve immediately and enjoy your fresh, protein-packed, herb-roasted chickpea bowl!

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 and satisfying bowl featuring roasted chickpeas, fluffy quinoa, and protein-packed tofu alongside crisp edamame, tossed with fresh herbs and finished with a zesty lemon tahini drizzle. The medley of textures and flavors creates a wholesome meal perfect for any time of day.

NUTRITION

626kcal
Protein
38.1g
Fat
28g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas (~125g)

1/2 cup cooked Quinoa (~92g)

170g Firm Tofu

1/2 cup shelled Edamame (~75g)

2 tbsp Fresh Parsley

2 tbsp Fresh Cilantro

1 tbsp Tahini

2 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chickpeas with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes until slightly crispy, stirring once halfway through.

  • 3

    While the chickpeas roast, press the tofu gently with a paper towel and cut it into 1-inch cubes. In a separate pan, heat a tiny bit of olive oil over medium heat. Add tofu cubes and sauté for about 5-7 minutes until lightly golden on all sides. Season lightly with salt and pepper.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    For the lemon tahini drizzle, mix tahini, lemon juice, minced garlic, and a splash of water in a small bowl until smooth; adjust water to reach desired consistency.

  • 6

    In a large bowl, combine the roasted chickpeas, cooked quinoa, sautéed tofu, and shelled edamame. Gently toss in chopped fresh parsley and cilantro.

  • 7

    Drizzle the lemon tahini sauce over the bowl and toss again to evenly coat.

  • 8

    Serve immediately and enjoy your fresh, protein-packed, herb-roasted chickpea bowl!