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

Enjoy a vibrant bowl featuring warm, herb-roasted chickpeas paired with fluffy quinoa, crisp mixed greens, and fresh vegetables, all drizzled with a tangy lemon tahini dressing and a dollop of creamy nonfat Greek yogurt. This balanced bowl offers a burst of fresh flavors and textures perfect for a satisfying meal any time of day.

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NUTRITION

572kcal
Protein
35.1g
Fat
14.1g
Carbs
80.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup cooked quinoa

2 cups mixed greens

1/2 cup halved cherry tomatoes

1/2 cup diced cucumber

1 tbsp tahini

1 tbsp lemon juice

1/2 cup nonfat Greek yogurt

2 tbsp fresh herbs (parsley or cilantro)

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and allow it to cool slightly.

  • 4

    In a bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber.

  • 5

    For the lemon tahini drizzle, whisk together tahini, lemon juice, a pinch more salt and pepper, and a little water to achieve a smooth, drizzly consistency.

  • 6

    Assemble the bowl by layering the quinoa and roasted chickpeas on top of the greens and vegetables. Drizzle with the lemon tahini dressing.

  • 7

    Finish by topping the bowl with a dollop of nonfat Greek yogurt and a sprinkle of additional fresh herbs. Serve immediately.

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

Enjoy a vibrant bowl featuring warm, herb-roasted chickpeas paired with fluffy quinoa, crisp mixed greens, and fresh vegetables, all drizzled with a tangy lemon tahini dressing and a dollop of creamy nonfat Greek yogurt. This balanced bowl offers a burst of fresh flavors and textures perfect for a satisfying meal any time of day.

NUTRITION

572kcal
Protein
35.1g
Fat
14.1g
Carbs
80.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup cooked quinoa

2 cups mixed greens

1/2 cup halved cherry tomatoes

1/2 cup diced cucumber

1 tbsp tahini

1 tbsp lemon juice

1/2 cup nonfat Greek yogurt

2 tbsp fresh herbs (parsley or cilantro)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and allow it to cool slightly.

  • 4

    In a bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber.

  • 5

    For the lemon tahini drizzle, whisk together tahini, lemon juice, a pinch more salt and pepper, and a little water to achieve a smooth, drizzly consistency.

  • 6

    Assemble the bowl by layering the quinoa and roasted chickpeas on top of the greens and vegetables. Drizzle with the lemon tahini dressing.

  • 7

    Finish by topping the bowl with a dollop of nonfat Greek yogurt and a sprinkle of additional fresh herbs. Serve immediately.