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 roasted chickpeas with aromatic herbs, complemented by steamed edamame and crispy firm tofu, all nestled on a bed of fresh mixed greens and colorful vegetables. Finished with a zesty lemon tahini drizzle, this dish offers a satisfying balance of texture, tang, and wholesome flavor.

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NUTRITION

571kcal
Protein
37.6g
Fat
19.3g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup shelled edamame

100g firm tofu

1 cup mixed greens

1/2 cup cherry tomatoes

1/2 cup cucumber slices

1/2 cup red bell pepper

1 Tbsp tahini with lemon juice

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, pepper, and a mix of dried herbs such as rosemary, thyme, and oregano. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the firm tofu to remove excess moisture and cut into bite-sized cubes. Lightly sauté the tofu in a non-stick pan until golden on all sides.

  • 3

    Steam or boil the shelled edamame for 3-4 minutes and drain.

  • 4

    Prepare the fresh vegetables by rinsing the mixed greens, halving the cherry tomatoes, slicing the cucumber, and dicing the red bell pepper.

  • 5

    In a small bowl, whisk together tahini and a squeeze of fresh lemon juice. Adjust seasoning with a pinch of salt if needed to form your lemon tahini drizzle.

  • 6

    Assemble the bowl by layering the mixed greens, roasted chickpeas, sautéed tofu, and edamame. Top with the prepared vegetables and drizzle with the lemon tahini dressing.

  • 7

    Serve immediately and enjoy a nutrient-packed, flavorful meal.

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 roasted chickpeas with aromatic herbs, complemented by steamed edamame and crispy firm tofu, all nestled on a bed of fresh mixed greens and colorful vegetables. Finished with a zesty lemon tahini drizzle, this dish offers a satisfying balance of texture, tang, and wholesome flavor.

NUTRITION

571kcal
Protein
37.6g
Fat
19.3g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup shelled edamame

100g firm tofu

1 cup mixed greens

1/2 cup cherry tomatoes

1/2 cup cucumber slices

1/2 cup red bell pepper

1 Tbsp tahini with lemon juice

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, pepper, and a mix of dried herbs such as rosemary, thyme, and oregano. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the firm tofu to remove excess moisture and cut into bite-sized cubes. Lightly sauté the tofu in a non-stick pan until golden on all sides.

  • 3

    Steam or boil the shelled edamame for 3-4 minutes and drain.

  • 4

    Prepare the fresh vegetables by rinsing the mixed greens, halving the cherry tomatoes, slicing the cucumber, and dicing the red bell pepper.

  • 5

    In a small bowl, whisk together tahini and a squeeze of fresh lemon juice. Adjust seasoning with a pinch of salt if needed to form your lemon tahini drizzle.

  • 6

    Assemble the bowl by layering the mixed greens, roasted chickpeas, sautéed tofu, and edamame. Top with the prepared vegetables and drizzle with the lemon tahini dressing.

  • 7

    Serve immediately and enjoy a nutrient-packed, flavorful meal.