YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant, protein-packed bowl featuring crispy herb-roasted chickpeas paired with marinated tofu and fresh garden vegetables, all drizzled with a zesty lemon tahini sauce. This dish balances the warmth of roasted flavors and the brightness of citrus, creating a satisfying and nourishing meal.
INGREDIENTS
1 cup Chickpeas (cooked)
0.75 cup Firm Tofu, cubed
2 cups Baby Spinach
0.5 cup Cherry Tomatoes, halved
0.25 small Red Onion, thinly sliced
3 tbsp Fresh Mixed Herbs (Parsley & Cilantro), chopped
2 tbsp Hemp Seeds
0.5 tbsp Tahini
1 tbsp Lemon Juice
1 garlic clove, minced
Olive Oil Spray
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas. Pat them dry and toss with chopped mixed herbs, a pinch of salt and pepper, and a light spray of olive oil.
Spread the chickpeas on a baking sheet and roast in the oven for about 25-30 minutes, stirring halfway through until they are crispy.
While the chickpeas roast, press the tofu to remove excess moisture, then cube it. Toss tofu cubes with a pinch of salt, pepper, and the minced garlic.
Place the tofu on a separate baking tray lined with parchment and roast for about 20 minutes until lightly golden, flipping halfway.
In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of water (if needed) to achieve a smooth, drizzlable consistency.
Assemble your bowl by layering the baby spinach, cherry tomatoes, red onion slices, roasted chickpeas, and tofu.
Drizzle the lemon tahini sauce over the bowl and sprinkle hemp seeds on top. Adjust salt and pepper to taste before serving.