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

A vibrant and nourishing bowl featuring roasted chickpeas tossed with fluffy quinoa and tender edamame, all brought together with a lemony tahini drizzle and a medley of fresh herbs. Each bite delivers a burst of citrusy brightness and earthy textures, making it a perfect wholesome meal any time of day.

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NUTRITION

584kcal
Protein
32g
Fat
17.2g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/2 cup Cooked Quinoa (93g)

2/3 cup Shelled Edamame (100g)

1/2 tbsp Tahini (7g)

1/2 tsp Extra Virgin Olive Oil (2.3g)

1 tbsp Fresh Lemon Juice (15g)

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the chickpeas with a small drizzle of olive oil, salt, pepper, and a few chopped herbs. Spread them on a baking sheet and roast for 20-25 minutes until slightly crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions, then fluff with a fork.

  • 4

    If using edamame from frozen, briefly steam or microwave until tender.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, a splash of water if needed for consistency, and a pinch of salt to create a smooth drizzle.

  • 6

    Assemble the bowl by layering the warm quinoa, roasted chickpeas, and edamame. Drizzle with the lemon tahini sauce and garnish with additional fresh mixed herbs.

  • 7

    Serve immediately and enjoy this balanced, flavorful bowl.

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

A vibrant and nourishing bowl featuring roasted chickpeas tossed with fluffy quinoa and tender edamame, all brought together with a lemony tahini drizzle and a medley of fresh herbs. Each bite delivers a burst of citrusy brightness and earthy textures, making it a perfect wholesome meal any time of day.

NUTRITION

584kcal
Protein
32g
Fat
17.2g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1/2 cup Cooked Quinoa (93g)

2/3 cup Shelled Edamame (100g)

1/2 tbsp Tahini (7g)

1/2 tsp Extra Virgin Olive Oil (2.3g)

1 tbsp Fresh Lemon Juice (15g)

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the chickpeas with a small drizzle of olive oil, salt, pepper, and a few chopped herbs. Spread them on a baking sheet and roast for 20-25 minutes until slightly crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions, then fluff with a fork.

  • 4

    If using edamame from frozen, briefly steam or microwave until tender.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, a splash of water if needed for consistency, and a pinch of salt to create a smooth drizzle.

  • 6

    Assemble the bowl by layering the warm quinoa, roasted chickpeas, and edamame. Drizzle with the lemon tahini sauce and garnish with additional fresh mixed herbs.

  • 7

    Serve immediately and enjoy this balanced, flavorful bowl.