Crispy Roasted Chickpeas and Vegetables with Creamy Tahini Dressing

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

Crispy Roasted Chickpeas and Vegetables with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Vegetables with Creamy Tahini Dressing

Enjoy a vibrant, crunchy medley of roasted chickpeas and colorful vegetables tossed in a velvety, nutty tahini dressing. This dish features lightly crisped chickpeas, tender broccoli and red bell pepper, and fresh edamame for a satisfying texture contrast. Perfect as a wholesome dinner, it delights your palate with a blend of rustic roast and creamy tang.

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NUTRITION

622kcal
Protein
31.4g
Fat
28.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (≈123g)

1 cup Broccoli Florets (≈91g)

1 cup Chopped Red Bell Pepper (≈149g)

2 tbsp Tahini (≈30g)

1 cup Shelled Edamame (≈155g)

1 tsp Olive Oil

1 tsp Mixed Spices (smoked paprika, garlic powder, salt, pepper)

2 tbsp Warm Water

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chickpeas with olive oil and the mixed spices. Spread them out on a baking sheet and roast for 20-25 minutes until they are crispy, stirring halfway through.

  • 3

    While the chickpeas roast, prepare the vegetables: wash and cut the broccoli into small florets and chop the red bell pepper into bite-sized pieces.

  • 4

    In a small bowl, whisk together the tahini and warm water to create a smooth, pourable dressing. Adjust seasoning with a pinch of salt if needed.

  • 5

    Steam or lightly sauté the broccoli and red bell pepper for 4-5 minutes, leaving a slight crunch to preserve their vibrant colors and nutrients.

  • 6

    In a serving bowl, combine the roasted chickpeas, steamed vegetables, and shelled edamame. Drizzle the creamy tahini dressing over the top.

  • 7

    Toss gently to coat evenly and serve immediately, enjoying the satisfying textures and flavors.

Crispy Roasted Chickpeas and Vegetables with Creamy Tahini Dressing

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

Crispy Roasted Chickpeas and Vegetables with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Vegetables with Creamy Tahini Dressing

Enjoy a vibrant, crunchy medley of roasted chickpeas and colorful vegetables tossed in a velvety, nutty tahini dressing. This dish features lightly crisped chickpeas, tender broccoli and red bell pepper, and fresh edamame for a satisfying texture contrast. Perfect as a wholesome dinner, it delights your palate with a blend of rustic roast and creamy tang.

NUTRITION

622kcal
Protein
31.4g
Fat
28.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (≈123g)

1 cup Broccoli Florets (≈91g)

1 cup Chopped Red Bell Pepper (≈149g)

2 tbsp Tahini (≈30g)

1 cup Shelled Edamame (≈155g)

1 tsp Olive Oil

1 tsp Mixed Spices (smoked paprika, garlic powder, salt, pepper)

2 tbsp Warm Water

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chickpeas with olive oil and the mixed spices. Spread them out on a baking sheet and roast for 20-25 minutes until they are crispy, stirring halfway through.

  • 3

    While the chickpeas roast, prepare the vegetables: wash and cut the broccoli into small florets and chop the red bell pepper into bite-sized pieces.

  • 4

    In a small bowl, whisk together the tahini and warm water to create a smooth, pourable dressing. Adjust seasoning with a pinch of salt if needed.

  • 5

    Steam or lightly sauté the broccoli and red bell pepper for 4-5 minutes, leaving a slight crunch to preserve their vibrant colors and nutrients.

  • 6

    In a serving bowl, combine the roasted chickpeas, steamed vegetables, and shelled edamame. Drizzle the creamy tahini dressing over the top.

  • 7

    Toss gently to coat evenly and serve immediately, enjoying the satisfying textures and flavors.