YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Quinoa Power Bowl with Fresh Herbs
A vibrant power bowl featuring crispy roasted chickpeas, fluffy quinoa, and nutty edamame, brightened with fresh arugula, crumbled feta, and a medley of aromatic herbs. This dish provides a satisfying mix of textures and flavors perfect for a balanced meal any time of the day.
INGREDIENTS
1 cup roasted chickpeas
1/2 cup cooked quinoa
1/2 cup shelled edamame
1 cup arugula
1/4 cup crumbled feta cheese
1 cup mixed fresh herbs (parsley, basil)
1/2 tablespoon olive oil
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with olive oil, salt, pepper, and any desired spices, then spread them out on a parchment-lined baking sheet.
Roast the chickpeas for 20-25 minutes until they are crispy and golden, stirring halfway through for even cooking.
While the chickpeas roast, cook quinoa according to package instructions and lightly steam or boil shelled edamame until tender.
In a large bowl, combine the fresh arugula with the mixed herbs. Once the roasted chickpeas are ready, add them along with the quinoa and edamame.
Top the bowl with crumbled feta cheese and gently toss all ingredients to mix well.
Serve warm or at room temperature and enjoy this satisfying power bowl.