YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring crisp roasted chickpeas and grilled tofu paired with tender edamame, fluffy quinoa, and fresh garden vegetables. Dressed with a zesty lemon tahini drizzle and a medley of parsley and mint, this bowl offers a satisfying burst of flavor and texture in every bite.
INGREDIENTS
1/2 cup roasted chickpeas (82g)
1/2 cup shelled edamame (75g)
1/2 cup cooked quinoa (93g)
100g grilled firm tofu
1 cup mixed greens
1/2 cup halved cherry tomatoes
1/2 cup diced cucumber
Handful of fresh parsley and mint
1 tablespoon lemon juice
1/2 tablespoon tahini
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Rinse and drain the chickpeas. Toss them with a drizzle of olive oil, salt, pepper, and finely chopped herbs. Roast in the oven for about 20-25 minutes until crispy.
While the chickpeas roast, press and slice the firm tofu into cubes. Lightly season and grill on a non-stick skillet over medium heat until golden on all sides.
Cook quinoa according to package directions and set aside. If using edamame that is frozen, steam or lightly boil them until tender.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and fresh herbs.
Add the cooked quinoa, grilled tofu, roasted chickpeas, and edamame to the bowl.
Prepare the lemon tahini drizzle by whisking together lemon juice and tahini. Drizzle over the bowl and toss gently to combine all flavors.
Serve immediately and enjoy this nutrient-packed, flavor-rich bowl.