YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Mediterranean Bowl
A vibrant Mediterranean bowl bursting with flavor and texture, combining crispy roasted chickpeas with tender quinoa, bright-edged edamame, refreshing cucumber and tomato, and creamy feta and Greek yogurt. Finished with a zesty lemon-olive oil dressing, this bowl is as nutritious as it is satisfying.
INGREDIENTS
0.75 cup Roasted Chickpeas (123g)
0.5 cup Cooked Quinoa (93g)
0.5 cup Shelled Edamame (75g)
1 oz Feta Cheese (28g)
0.25 cup Plain Nonfat Greek Yogurt (60g)
0.25 cup Chopped Cucumber (40g)
0.25 cup Halved Cherry Tomatoes (40g)
1 tbsp Diced Red Onion (15g)
1 tsp Olive Oil (5g)
1 tbsp Lemon Juice (15g)
PREPARATION
Preheat your oven to 400°F if your chickpeas need extra crisping. If already roasted, skip this step.
In a bowl, toss the chickpeas with a pinch of salt, pepper, and any preferred spices, then roast in the oven for 10-15 minutes until crispy. Allow cooling slightly.
Meanwhile, prepare the quinoa according to package instructions and let it cool.
In a large bowl, combine the cooked quinoa, edamame, chopped cucumber, halved cherry tomatoes, and diced red onion.
Add the roasted chickpeas and crumbled feta cheese to the bowl.
In a small bowl, whisk together olive oil, lemon juice, and Greek yogurt to create a creamy, tangy dressing. Adjust seasoning with salt and pepper to taste.
Drizzle the dressing over the bowl ingredients and toss gently until all components are well coated.
Serve immediately and enjoy your Mediterranean bowl at any meal!