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

Savor a vibrant bowl featuring crispy roasted chickpeas paired with tender, perfectly baked chicken breast atop a bed of peppery arugula, all drizzled with a zesty lemon tahini dressing and fresh herbs. Each bite bursts with flavor, from the warm, nutty notes of roasted chickpeas to the lively zing of lemon and the aromatic freshness of herbs.

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NUTRITION

578kcal
Protein
49.3g
Fat
20.1g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

4 ounces Baked Chicken Breast (113g)

2 cups Arugula (40g)

1 tablespoon Tahini Paste (15g)

1 tablespoon Fresh Lemon Juice (15g)

1 tablespoon Fresh Parsley (3g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, and if desired, a pinch of your favorite herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, season the chicken breast with salt, pepper, and a sprinkle of fresh herbs. Bake or grill the chicken until fully cooked (internal temperature of 165°F), then slice into bite-sized pieces.

  • 4

    In a small bowl, whisk together tahini paste, fresh lemon juice, a splash of water (if needed to thin out), and chopped fresh parsley to create a smooth dressing.

  • 5

    Assemble the bowl by layering arugula as the base. Top with roasted chickpeas and sliced chicken. Drizzle the lemon tahini dressing generously over the bowl.

  • 6

    Garnish with additional fresh parsley if desired, 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

Savor a vibrant bowl featuring crispy roasted chickpeas paired with tender, perfectly baked chicken breast atop a bed of peppery arugula, all drizzled with a zesty lemon tahini dressing and fresh herbs. Each bite bursts with flavor, from the warm, nutty notes of roasted chickpeas to the lively zing of lemon and the aromatic freshness of herbs.

NUTRITION

578kcal
Protein
49.3g
Fat
20.1g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

4 ounces Baked Chicken Breast (113g)

2 cups Arugula (40g)

1 tablespoon Tahini Paste (15g)

1 tablespoon Fresh Lemon Juice (15g)

1 tablespoon Fresh Parsley (3g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, and if desired, a pinch of your favorite herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, season the chicken breast with salt, pepper, and a sprinkle of fresh herbs. Bake or grill the chicken until fully cooked (internal temperature of 165°F), then slice into bite-sized pieces.

  • 4

    In a small bowl, whisk together tahini paste, fresh lemon juice, a splash of water (if needed to thin out), and chopped fresh parsley to create a smooth dressing.

  • 5

    Assemble the bowl by layering arugula as the base. Top with roasted chickpeas and sliced chicken. Drizzle the lemon tahini dressing generously over the bowl.

  • 6

    Garnish with additional fresh parsley if desired, and serve immediately.