YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant bowl featuring warm, herb-roasted chickpeas paired with fluffy quinoa, lightly steamed edamame, and crisp fresh vegetables. Topped with delicate, protein-rich egg whites and drizzled with a zesty lemon tahini dressing, this bowl is as satisfying as it is nutritious —a perfect balance of flavor, texture, and a fresh finish.
INGREDIENTS
1 cup cooked chickpeas
1/2 cup cooked quinoa
1/3 cup shelled edamame
1 serving mixed fresh vegetables (cucumber, cherry tomatoes, mixed greens)
1/2 tablespoon tahini
3 egg whites
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
2 tablespoons fresh chopped herbs (parsley, cilantro)
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a sprinkle of fresh chopped herbs, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 20 minutes until they begin to crisp.
While the chickpeas roast, prepare the quinoa according to package instructions if not already cooked.
Lightly steam or microwave the edamame to warm them through.
In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, a pinch of salt, and a splash of water to create a smooth drizzle.
Separately, lightly scramble the egg whites in a non-stick pan until just set.
Assemble the bowl by layering the cooked quinoa at the base, then add the roasted chickpeas, edamame, mixed fresh vegetables, and scrambled egg whites.
Drizzle the lemon tahini dressing over the bowl and finish with an extra sprinkle of fresh chopped herbs if desired before serving.