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

A vibrant bowl featuring crispy herb-roasted chickpeas nestled on a bed of quinoa, edamame, and fresh seasonal veggies. Finished with a zesty lemon tahini drizzle, this meal is both refreshing and nourishing—a perfect balance of flavors, textures, and aromas.

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NUTRITION

604kcal
Protein
32.7g
Fat
18.6g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup shelled edamame

1/2 cup cooked quinoa

1 cup mixed veggies (cherry tomatoes, cucumber, red onion)

1 tsp tahini

1 tbsp lemon juice

2 tbsp fresh herbs (parsley, cilantro, or mint)

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain chickpeas if using canned. Pat dry and toss with 1 tsp olive oil, a pinch of salt, pepper, and chopped fresh herbs.

  • 3

    Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway for even roasting.

  • 4

    While chickpeas roast, prepare quinoa according to package instructions and lightly steam or blanch the shelled edamame.

  • 5

    Chop mixed veggies (cherry tomatoes, cucumber, and red onion) and place in a bowl.

  • 6

    In a small bowl, mix tahini and lemon juice with a splash of water until smooth to create a light drizzle.

  • 7

    Once the chickpeas are roasted, combine them with quinoa, edamame, and veggies in a serving bowl.

  • 8

    Drizzle the lemon tahini sauce over the bowl and garnish with extra fresh herbs. Adjust seasoning with salt and pepper as needed.

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

A vibrant bowl featuring crispy herb-roasted chickpeas nestled on a bed of quinoa, edamame, and fresh seasonal veggies. Finished with a zesty lemon tahini drizzle, this meal is both refreshing and nourishing—a perfect balance of flavors, textures, and aromas.

NUTRITION

604kcal
Protein
32.7g
Fat
18.6g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup shelled edamame

1/2 cup cooked quinoa

1 cup mixed veggies (cherry tomatoes, cucumber, red onion)

1 tsp tahini

1 tbsp lemon juice

2 tbsp fresh herbs (parsley, cilantro, or mint)

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain chickpeas if using canned. Pat dry and toss with 1 tsp olive oil, a pinch of salt, pepper, and chopped fresh herbs.

  • 3

    Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway for even roasting.

  • 4

    While chickpeas roast, prepare quinoa according to package instructions and lightly steam or blanch the shelled edamame.

  • 5

    Chop mixed veggies (cherry tomatoes, cucumber, and red onion) and place in a bowl.

  • 6

    In a small bowl, mix tahini and lemon juice with a splash of water until smooth to create a light drizzle.

  • 7

    Once the chickpeas are roasted, combine them with quinoa, edamame, and veggies in a serving bowl.

  • 8

    Drizzle the lemon tahini sauce over the bowl and garnish with extra fresh herbs. Adjust seasoning with salt and pepper as needed.