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 bowl featuring herb-roasted chickpeas paired with steamed edamame and a perfectly boiled egg, nestled on a bed of crisp mixed greens and fresh vegetables. Finished with a zesty lemon tahini drizzle, this bowl is as satisfying as it is nutritious.

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NUTRITION

569kcal
Protein
33.5g
Fat
20.9g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (164g)

1/2 cup shelled Edamame (78g)

1 large boiled Egg (50g)

1 cup Mixed Greens (50g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup sliced Cucumber (52g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F if you prefer extra-crispy chickpeas. If using pre-roasted or canned chickpeas, pat them dry and optionally roast with a sprinkle of salt, pepper, and herbs for 10 minutes.

  • 2

    While the chickpeas are in the oven, boil the egg for about 9-10 minutes until hard-boiled, then cool and peel.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until the drizzle reaches a smooth, pourable consistency. Season with salt and pepper to taste.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 5

    Add the roasted chickpeas and edamame to the bowl, then slice the boiled egg and arrange on top.

  • 6

    Drizzle the lemon tahini dressing evenly over the bowl, toss gently to combine all flavors, and serve immediately.

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 bowl featuring herb-roasted chickpeas paired with steamed edamame and a perfectly boiled egg, nestled on a bed of crisp mixed greens and fresh vegetables. Finished with a zesty lemon tahini drizzle, this bowl is as satisfying as it is nutritious.

NUTRITION

569kcal
Protein
33.5g
Fat
20.9g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (164g)

1/2 cup shelled Edamame (78g)

1 large boiled Egg (50g)

1 cup Mixed Greens (50g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup sliced Cucumber (52g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F if you prefer extra-crispy chickpeas. If using pre-roasted or canned chickpeas, pat them dry and optionally roast with a sprinkle of salt, pepper, and herbs for 10 minutes.

  • 2

    While the chickpeas are in the oven, boil the egg for about 9-10 minutes until hard-boiled, then cool and peel.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until the drizzle reaches a smooth, pourable consistency. Season with salt and pepper to taste.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 5

    Add the roasted chickpeas and edamame to the bowl, then slice the boiled egg and arrange on top.

  • 6

    Drizzle the lemon tahini dressing evenly over the bowl, toss gently to combine all flavors, and serve immediately.