YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Bowl with Lemon Tahini Drizzle
Enjoy a vibrant, gluten-free bowl featuring crispy roasted chickpeas paired with a medley of tender roasted vegetables, all drizzled with a zesty lemon tahini sauce. This nourishing, flavor-packed meal is designed to delight the senses with a perfect balance of textures and bright, satisfying flavors.
INGREDIENTS
0.67 cup roasted chickpeas (approx 145g)
1 cup mixed roasted vegetables (approx 150g)
1 tablespoon lemon tahini drizzle (15g tahini equivalent)
1 teaspoon fresh lemon juice
1 teaspoon olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain a can of chickpeas, then pat them dry. Toss the chickpeas with a little olive oil, salt, and pepper.
Spread the chickpeas on a baking sheet and roast in the oven for about 20-25 minutes until crispy, shaking the pan halfway through.
Meanwhile, chop bell pepper and zucchini into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.
Place the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and lightly caramelized.
For the lemon tahini drizzle, mix tahini with fresh lemon juice (and a splash of warm water if needed to achieve a smooth, pourable consistency).
Assemble your bowl by layering the roasted chickpeas over the roasted vegetables.
Drizzle the lemon tahini sauce over the bowl, and finish with a final sprinkle of salt and pepper if desired.
Serve warm and enjoy this flavorful, gluten-free, pescatarian-friendly meal.