Crispy Lentil and Chickpea Stir-Fry with Broccoli and Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil and Chickpea Stir-Fry with Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Chickpea Stir-Fry with Broccoli and Tahini Drizzle

Enjoy a vibrant, protein-rich vegan dinner featuring a savory, crispy combination of tempeh, chickpeas, and lentils tossed with fresh broccoli. This satisfying stir-fry is elevated with a subtle tahini and nutritional yeast drizzle that imparts a creamy, nutty finish—a perfect meal for balanced macros and hormonal harmony.

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NUTRITION

561kcal
Protein
51.9g
Fat
17.9g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Tempeh (≈100g)

¾ cup Chickpeas (≈123g)

⅓ cup Cooked Lentils (≈66g)

4.5 oz Firm Tofu (≈128g)

1 cup Broccoli (≈91g)

1 tsp Tahini (≈5g)

1 tsp Nutritional Yeast (≈2g)

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PREPARATION

  • 1

    Press the tempeh and tofu to remove excess moisture. Cut both into bite-sized cubes.

  • 2

    Rinse and drain the chickpeas, and if desired, gently pat them dry for extra crispiness later.

  • 3

    In a large nonstick skillet, lightly toast the cooked lentils over medium heat for 2-3 minutes to enhance their nuttiness.

  • 4

    Add the cubed tempeh and tofu to the skillet. Stir-fry for about 5 minutes until they begin to brown and crisp on the edges.

  • 5

    Stir in the chickpeas and cook for an additional 3-4 minutes, allowing them to heat through and develop a slight crisp.

  • 6

    Toss in the broccoli florets and continue stir-frying for another 2-3 minutes until the broccoli is bright green and tender-crisp.

  • 7

    In a small bowl, whisk together the tahini with a splash of water (if needed) and mix in the nutritional yeast to create a smooth drizzle.

  • 8

    Plate the stir-fry and gently drizzle the tahini-nutritional yeast sauce over the top. Serve warm.

Crispy Lentil and Chickpea Stir-Fry with Broccoli and Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil and Chickpea Stir-Fry with Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Chickpea Stir-Fry with Broccoli and Tahini Drizzle

Enjoy a vibrant, protein-rich vegan dinner featuring a savory, crispy combination of tempeh, chickpeas, and lentils tossed with fresh broccoli. This satisfying stir-fry is elevated with a subtle tahini and nutritional yeast drizzle that imparts a creamy, nutty finish—a perfect meal for balanced macros and hormonal harmony.

NUTRITION

561kcal
Protein
51.9g
Fat
17.9g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Tempeh (≈100g)

¾ cup Chickpeas (≈123g)

⅓ cup Cooked Lentils (≈66g)

4.5 oz Firm Tofu (≈128g)

1 cup Broccoli (≈91g)

1 tsp Tahini (≈5g)

1 tsp Nutritional Yeast (≈2g)

PREPARATION

  • 1

    Press the tempeh and tofu to remove excess moisture. Cut both into bite-sized cubes.

  • 2

    Rinse and drain the chickpeas, and if desired, gently pat them dry for extra crispiness later.

  • 3

    In a large nonstick skillet, lightly toast the cooked lentils over medium heat for 2-3 minutes to enhance their nuttiness.

  • 4

    Add the cubed tempeh and tofu to the skillet. Stir-fry for about 5 minutes until they begin to brown and crisp on the edges.

  • 5

    Stir in the chickpeas and cook for an additional 3-4 minutes, allowing them to heat through and develop a slight crisp.

  • 6

    Toss in the broccoli florets and continue stir-frying for another 2-3 minutes until the broccoli is bright green and tender-crisp.

  • 7

    In a small bowl, whisk together the tahini with a splash of water (if needed) and mix in the nutritional yeast to create a smooth drizzle.

  • 8

    Plate the stir-fry and gently drizzle the tahini-nutritional yeast sauce over the top. Serve warm.