Crispy Chickpea and Roasted Broccoli Bowl with Lemon-Tahini Dressing

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

Crispy Chickpea and Roasted Broccoli Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Broccoli Bowl with Lemon-Tahini Dressing

Enjoy a vibrant, hearty bowl that combines crispy roasted chickpeas, tender edamame, and caramelized broccoli, all tossed in a zesty lemon-tahini dressing. This dish offers a satisfying crunch and a bright, creamy finish perfect for a nourishing meal any time of day.

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NUTRITION

581kcal
Protein
32.5g
Fat
20.7g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1/2 cup shelled Edamame

1 cup roasted Broccoli

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the cooked chickpeas and pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with half of the olive oil, salt, and pepper. Spread them on a baking sheet.

  • 4

    Roast the chickpeas in the oven for 20-25 minutes until they turn crispy, shaking the pan halfway through.

  • 5

    Meanwhile, toss broccoli florets with a light drizzle of olive oil, salt, and pepper, and add them to a separate baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 6

    Steam the shelled edamame for about 5 minutes if not already cooked.

  • 7

    For the dressing, whisk together tahini, fresh lemon juice, minced garlic, a pinch of salt, and enough water to reach a smooth, pourable consistency.

  • 8

    Assemble the bowl by layering the roasted chickpeas, broccoli, and edamame. Drizzle the lemon-tahini dressing over the top and serve immediately.

Crispy Chickpea and Roasted Broccoli Bowl with Lemon-Tahini Dressing

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

Crispy Chickpea and Roasted Broccoli Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Broccoli Bowl with Lemon-Tahini Dressing

Enjoy a vibrant, hearty bowl that combines crispy roasted chickpeas, tender edamame, and caramelized broccoli, all tossed in a zesty lemon-tahini dressing. This dish offers a satisfying crunch and a bright, creamy finish perfect for a nourishing meal any time of day.

NUTRITION

581kcal
Protein
32.5g
Fat
20.7g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1/2 cup shelled Edamame

1 cup roasted Broccoli

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the cooked chickpeas and pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with half of the olive oil, salt, and pepper. Spread them on a baking sheet.

  • 4

    Roast the chickpeas in the oven for 20-25 minutes until they turn crispy, shaking the pan halfway through.

  • 5

    Meanwhile, toss broccoli florets with a light drizzle of olive oil, salt, and pepper, and add them to a separate baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 6

    Steam the shelled edamame for about 5 minutes if not already cooked.

  • 7

    For the dressing, whisk together tahini, fresh lemon juice, minced garlic, a pinch of salt, and enough water to reach a smooth, pourable consistency.

  • 8

    Assemble the bowl by layering the roasted chickpeas, broccoli, and edamame. Drizzle the lemon-tahini dressing over the top and serve immediately.