YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Vegetable Power Bowl with Creamy Tahini Dressing
A vibrant bowl bursting with crispy roasted chickpeas, tender edamame, and crisp, fresh vegetables, all drizzled with a silky, tangy tahini dressing and finished with a sprinkle of nutty hemp seeds. Perfectly balanced to energize your day with a satisfying crunch and creamy finish.
INGREDIENTS
1 cup roasted chickpeas
0.75 cup shelled edamame
0.5 tablespoon tahini
1 tablespoon hemp seeds
0.5 cup cherry tomatoes
0.5 cup diced cucumber
0.5 cup diced red bell pepper
1 cup fresh spinach
PREPARATION
Preheat your oven to 400°F. If starting with canned or pre-cooked chickpeas, pat them dry and toss lightly with your preferred spices like smoked paprika, garlic powder, salt, and a drizzle of olive oil. Roast on a baking sheet for 20-25 minutes until crisp.
While the chickpeas roast, prepare the vegetables. Rinse and halve the cherry tomatoes, dice the cucumber and red bell pepper, and wash the spinach.
For the creamy tahini dressing, combine the tahini with a splash of warm water, a squeeze of lemon juice, and a pinch of salt in a small bowl. Whisk until smooth.
In a bowl, gently toss together the cooked edamame, fresh spinach, cherry tomatoes, cucumber, and red bell pepper.
Top the fresh vegetables with the crispy roasted chickpeas and sprinkle hemp seeds over the bowl.
Drizzle the creamy tahini dressing evenly over the bowl. Toss lightly if desired, and serve immediately for a delightful power-packed meal.