YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant, nourishing bowl featuring herb-roasted chickpeas paired with fluffy quinoa and protein-packed edamame, layered on a bed of fresh spinach, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon tahini drizzle and a sprinkle of parsley, this bowl offers a delightful combination of textures and flavors perfect for any meal of the day.
INGREDIENTS
3/4 cup roasted chickpeas (approx. 123g)
1/2 cup cooked quinoa (approx. 100g)
2/3 cup cooked shelled edamame (approx. 100g)
1 cup raw spinach (approx. 30g)
1/2 cup halved cherry tomatoes (approx. 75g)
1/2 cup sliced cucumber (approx. 52g)
1 tbsp tahini (15g)
1 tbsp lemon juice (15g)
2 tbsp chopped fresh parsley
PREPARATION
Preheat your oven to 400°F. Rinse and drain a can of chickpeas, then pat dry with a paper towel. Toss the chickpeas with your favorite herbs (such as rosemary, thyme, or a mix), a drizzle of olive oil, salt, and pepper.
Spread the chickpeas on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden and crispy.
While the chickpeas roast, prepare the quinoa according to package directions if not already cooked.
Blanch or steam the shelled edamame briefly until heated through if needed. Rinse under cool water, then drain.
In a bowl, combine the spinach, halved cherry tomatoes, and sliced cucumber. Add in the cooked quinoa and edamame.
In a small bowl, whisk together tahini, lemon juice, and chopped parsley. If desired, add a small splash of water to thin out the drizzle.
Once the chickpeas are roasted, let them cool slightly and then add them to the bowl with the other ingredients.
Drizzle the lemon tahini mixture over the bowl, toss gently to combine, and serve immediately.