YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring lightly roasted chickpeas paired with marinated tofu and crisp edamame, tossed with fresh mixed veggies and finished with a zesty lemon tahini drizzle. The dish is accented with bright herbs that add a burst of freshness, making it a nourishing and satisfying meal perfect for any time of day.
INGREDIENTS
2/3 cup Chickpeas
4 oz Extra Firm Tofu
1/2 cup Shelled Edamame
1 cup Mixed Veggies (Spinach, Red Bell Pepper, Cucumber)
1 Tbsp Hemp Seeds
1 Tbsp Tahini
1 Tbsp Fresh Lemon Juice
2 Tbsp Fresh Herbs (Parsley & Cilantro)
1 clove Garlic
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas and pat dry. Toss them lightly with a pinch of salt, pepper, and a small drizzle of olive oil if desired. Spread them on a baking sheet and roast for 20-25 minutes until lightly crispy.
Press the extra firm tofu to remove excess moisture, then cut it into 1-inch cubes. Season lightly with salt, pepper, and minced garlic.
Place the tofu cubes on a separate baking sheet and roast in the oven for about 20 minutes until the edges turn golden.
While the chickpeas and tofu roast, prepare the lemon tahini drizzle by whisking together tahini, fresh lemon juice, minced garlic, and finely chopped fresh herbs. If needed, add a splash of water to reach a smooth, drizzly consistency.
In a bowl, combine the roasted chickpeas, roasted tofu, shelled edamame, and the mixed veggies.
Drizzle the lemon tahini sauce over the bowl and sprinkle with hemp seeds. Adjust salt and pepper to taste before serving.