YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl featuring lightly spiced roasted chickpeas, fluffy quinoa, and marinated extra-firm tofu nestled on a bed of fresh spinach, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon tahini drizzle and bright, fresh herbs, this dish delivers a refreshing balance of textures and flavors in every bite.
INGREDIENTS
0.75 cup Chickpeas (drained)
1 tsp Olive Oil
0.5 cup Cooked Quinoa
175 g Extra-Firm Tofu
1 tbsp Tahini
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 cup Diced Cucumber
2 tbsp Fresh Herbs (Parsley or Cilantro)
2 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
In a bowl, toss the chickpeas with olive oil, salt, pepper, and a sprinkle of your favorite dried herbs. Spread them out on a baking sheet and roast for 20-25 minutes until slightly crunchy.
While the chickpeas roast, press the extra-firm tofu lightly to remove excess moisture and cut it into cubes.
Heat a non-stick skillet over medium heat and lightly sauté the tofu cubes until they are golden on all sides. Season with a pinch of salt and pepper.
Prepare the quinoa according to package instructions if not already cooked.
In a large bowl, combine the fresh spinach, halved cherry tomatoes, and diced cucumber. Add the roasted chickpeas, sautéed tofu, and cooked quinoa.
In a small bowl, whisk together the tahini, lemon juice, a splash of water (if needed to thin the sauce), and chopped fresh herbs. Adjust seasoning with salt and pepper.
Drizzle the lemon tahini dressing over the assembled bowl and gently toss to combine all the flavors.
Serve immediately and enjoy your fresh, nutrient-packed herb-roasted chickpea bowl.