YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl featuring perfectly roasted chickpeas paired with a light quinoa base, fresh mixed greens, and a medley of crisp vegetables, all drizzled with a zesty lemon tahini sauce infused with fresh herbs. This bowl delivers an exciting mix of textures and flavors that is both nourishing and satisfying.
INGREDIENTS
1 cup roasted chickpeas (164g)
1/3 cup cooked quinoa (60g)
1 scoop pea protein isolate (30g)
1 cup mixed greens
1/2 cup cherry tomatoes
1/2 cup cucumber, sliced
1/8 cup red onion, sliced
1/2 tablespoon tahini
1 tablespoon fresh lemon juice
2 tbsp fresh chopped herbs (parsley & cilantro)
PREPARATION
Preheat the oven to 400°F and spread drained, rinsed chickpeas on a baking sheet. Season with your favorite herbs, salt, and a splash of olive oil, then roast for 25-30 minutes until crispy.
While the chickpeas roast, cook quinoa as per package directions and set aside. Stir in the pea protein isolate into the warm quinoa, ensuring even distribution.
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and red onion.
Once the chickpeas are roasted, allow them to cool slightly before adding them to the bowl.
In a small bowl, whisk together tahini, fresh lemon juice, and chopped herbs. If needed, thin the dressing with a splash of water to reach a drizzle consistency.
Assemble the bowl by layering the quinoa-protein mix over the greens and vegetables, topping with roasted chickpeas, and drizzling the lemon tahini sauce evenly over the top.
Finish with a sprinkle of extra herbs, salt, and pepper to taste, and serve immediately.