Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables

A vibrant bowl featuring roasted chickpeas for crunch, silky roasted red pepper hummus, and a medley of fresh vegetables including baby spinach and cherry tomatoes. Enhanced with baked tofu, this bowl offers a satisfying mix of textures and tangy flavors, perfect for a wholesome meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

558kcal
Protein
34.2g
Fat
23.6g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

150g Chickpeas

150g Firm Tofu

1/4 cup Roasted Red Pepper Hummus

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    In a bowl, toss the chickpeas with a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them out on a baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for 20-25 minutes or until they become crispy, stirring once halfway through.

  • 4

    While the chickpeas are roasting, drain the tofu and press gently with paper towels. Cut the tofu into bite-sized cubes and season lightly with salt and pepper.

  • 5

    For a crispy texture, you can optionally sauté the tofu in a non-stick pan over medium heat for 5-7 minutes until edges turn golden. Alternatively, add the raw tofu for a softer texture.

  • 6

    Assemble the bowl by placing baby spinach at the base. Spoon a dollop of roasted red pepper hummus on one side.

  • 7

    Add the roasted chickpeas, tofu cubes, and cherry tomatoes around the hummus.

  • 8

    Drizzle a little extra olive oil and a sprinkle of black pepper if desired before serving.

Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables

A vibrant bowl featuring roasted chickpeas for crunch, silky roasted red pepper hummus, and a medley of fresh vegetables including baby spinach and cherry tomatoes. Enhanced with baked tofu, this bowl offers a satisfying mix of textures and tangy flavors, perfect for a wholesome meal any time of day.

NUTRITION

558kcal
Protein
34.2g
Fat
23.6g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

150g Chickpeas

150g Firm Tofu

1/4 cup Roasted Red Pepper Hummus

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    In a bowl, toss the chickpeas with a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them out on a baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for 20-25 minutes or until they become crispy, stirring once halfway through.

  • 4

    While the chickpeas are roasting, drain the tofu and press gently with paper towels. Cut the tofu into bite-sized cubes and season lightly with salt and pepper.

  • 5

    For a crispy texture, you can optionally sauté the tofu in a non-stick pan over medium heat for 5-7 minutes until edges turn golden. Alternatively, add the raw tofu for a softer texture.

  • 6

    Assemble the bowl by placing baby spinach at the base. Spoon a dollop of roasted red pepper hummus on one side.

  • 7

    Add the roasted chickpeas, tofu cubes, and cherry tomatoes around the hummus.

  • 8

    Drizzle a little extra olive oil and a sprinkle of black pepper if desired before serving.