YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
A vibrant, nourishing bowl featuring herb-roasted chickpeas nestled over a bed of fluffy quinoa, accented with crisp cucumber, juicy cherry tomatoes, and finished with a zesty lemon tahini drizzle and a perfectly boiled egg. A delightful medley of textures and flavors that is as satisfying as it is nutritious.
INGREDIENTS
0.95 cup roasted chickpeas
0.25 cup cooked quinoa
1 hard-boiled egg
2 tbsp hemp seeds
1 tsp tahini
0.5 cup halved cherry tomatoes
0.5 cup chopped cucumber
2 tbsp fresh mixed herbs
1 tbsp lemon juice
1 tsp olive oil
PREPARATION
Preheat the oven to 400°F. Toss the chickpeas with olive oil, salt, pepper, and a portion of the fresh herbs. Spread them evenly on a baking sheet and roast for 20-25 minutes until slightly crispy.
While the chickpeas roast, prepare the quinoa if not already cooked. Let it cool slightly before assembling.
Prepare a small bowl with the lemon tahini drizzle: whisk together tahini, lemon juice, a splash of water to thin if needed, and a pinch of salt.
Arrange the cooked quinoa in a bowl. Top with the roasted chickpeas, halved cherry tomatoes, and chopped cucumber.
Peel and slice the hard-boiled egg, then place on top of the bowl.
Drizzle the lemon tahini sauce over the bowl and finish with a sprinkle of hemp seeds and the remaining fresh herbs.
Serve immediately and enjoy the fresh, herbaceous flavors.