YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Mediterranean Bowl
Savor a vibrant bowl featuring crispy roasted chickpeas paired with fluffy quinoa, complemented by a zesty combination of fresh cherry tomatoes, cucumber, and Kalamata olives. Enhanced with a protein boost from a perfectly cooked egg blend and crumbled feta, this Mediterranean bowl offers a delightful balance of textures and flavors.
INGREDIENTS
0.75 cup roasted chickpeas (~123g)
0.5 cup cooked quinoa (~93g)
1 whole egg (50g)
2 large egg whites (66g total)
1 oz feta cheese (28g)
0.5 cup halved cherry tomatoes (~75g)
0.5 cup diced cucumber (~52g)
0.25 cup sliced Kalamata olives (~35g)
1 tsp lemon juice (~5g)
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a pinch of salt, pepper, and any preferred spices (such as garlic powder or paprika). Spread them on a baking sheet and roast in the oven for 25-30 minutes until crispy, stirring halfway through.
While the chickpeas roast, cook the quinoa according to package directions and let it cool slightly.
Prepare the egg mixture by boiling 1 whole egg and separately boiling 2 egg whites until firm, or scramble them lightly if preferred. Once cooked, chop the eggs into bite-sized pieces.
In a bowl, combine the roasted chickpeas, quinoa, chopped eggs, halved cherry tomatoes, diced cucumber, and sliced Kalamata olives.
Drizzle with lemon juice, and season with additional salt and freshly ground pepper. Gently toss to mix all the flavors.
Top the bowl with crumbled feta cheese and garnish with a sprinkle of fresh herbs if desired. Serve immediately.