YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant, nutritious bowl featuring crispy roasted chickpeas combined with tender edamame and cubes of golden-roasted tofu, served over a bed of peppery arugula and complemented by crisp cherry tomatoes and cool cucumber. Finished with a zesty lemon tahini drizzle and fresh herbs for an uplifting burst of flavor.
INGREDIENTS
1 cup Canned Chickpeas
1/2 cup Shelled Edamame
4 ounces Extra-Firm Tofu
1 cup Arugula
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
2 tbsp Fresh Parsley and Mint
1/2 tbsp Tahini
1 tbsp Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the canned chickpeas. Pat them dry with a paper towel and toss with a pinch of salt, pepper, and a sprinkle of chopped parsley and mint.
Spread the chickpeas on a baking sheet and roast them in the oven for 20-25 minutes until they become crispy.
While the chickpeas roast, press the tofu to remove excess water and cut it into cubes. Toss the tofu cubes lightly with a bit of salt and a drizzle of olive oil if desired, and place them on a separate baking sheet. Roast for about 15-20 minutes until they turn golden.
Lightly steam the shelled edamame for about 3-4 minutes until tender.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to achieve a drizzleable consistency. Adjust seasoning with salt and pepper as needed.
Assemble the bowl by layering arugula on the base. Top with roasted chickpeas, tofu cubes, steamed edamame, cherry tomatoes, and cucumber slices.
Drizzle the lemon tahini dressing over the bowl and garnish with extra chopped parsley and mint if desired. Serve immediately.