YOUR SOLIN GENERATED RECIPE
Crispy Chickpea & Fresh Veggie Bowl with Lemon-Tahini Dressing
A vibrant bowl loaded with crispy roasted chickpeas and bright steamed edamame paired with refreshing cucumber, juicy cherry tomatoes, crisp baby spinach, and a touch of red onion. The zesty lemon-tahini dressing ties all the flavors together in a light, satisfying meal perfect for any time of day.
INGREDIENTS
1 cup roasted chickpeas
0.75 cup steamed shelled edamame
0.5 cup sliced cucumber
0.5 cup halved cherry tomatoes
1 cup baby spinach
0.25 cup thinly sliced red onion
1 tbsp tahini
1 tbsp lemon juice
1 clove minced garlic
PREPARATION
Preheat your oven to 400°F if roasting chickpeas from canned or pre-cooked. If using canned chickpeas, rinse, pat dry, and toss with a pinch of salt and your preferred spices, then roast on a baking sheet for 20-25 minutes until crispy.
While the chickpeas are roasting, steam the shelled edamame until tender, about 5 minutes, and set aside.
Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, minced garlic, and a splash of water until smooth. Adjust seasoning with salt if desired.
In a large bowl, combine the roasted chickpeas, steamed edamame, sliced cucumber, halved cherry tomatoes, baby spinach, and thinly sliced red onion.
Drizzle the lemon-tahini dressing over the veggie and chickpea mixture and toss gently to coat evenly.
Serve immediately and enjoy this nutrient-packed, fresh bowl that is perfect for breakfast, lunch, or dinner.