Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing

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

Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing

This vibrant bowl features perfectly roasted chickpeas paired with crisp edamame, fluffy quinoa, and an assortment of colorful roasted vegetables, all drizzled with a creamy lemon-herb dressing. The flavors are bright and earthy, making it a satisfying, nutrient-packed choice for any meal.

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NUTRITION

605kcal
Protein
34.4g
Fat
14.1g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (164g)

1/2 cup Shelled Edamame (78g)

1/2 cup cooked Quinoa (93g)

1 cup Mixed Vegetables (150g)

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Parsley, Dill)

1 clove Garlic (minced)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions if not pre-cooked.

  • 3

    Chop the mixed vegetables into bite-sized pieces and toss them with a little olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Place shelled edamame in a small saucepan with a splash of water and warm over medium heat for 3-4 minutes, then drain.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, fresh herbs, minced garlic, and a pinch of salt and pepper to create the dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa as a base, then topping with roasted chickpeas, edamame, and mixed vegetables.

  • 7

    Drizzle the creamy lemon-herb dressing over the bowl and toss lightly to combine all the flavors before serving.

Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing

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

Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing

This vibrant bowl features perfectly roasted chickpeas paired with crisp edamame, fluffy quinoa, and an assortment of colorful roasted vegetables, all drizzled with a creamy lemon-herb dressing. The flavors are bright and earthy, making it a satisfying, nutrient-packed choice for any meal.

NUTRITION

605kcal
Protein
34.4g
Fat
14.1g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas (164g)

1/2 cup Shelled Edamame (78g)

1/2 cup cooked Quinoa (93g)

1 cup Mixed Vegetables (150g)

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Parsley, Dill)

1 clove Garlic (minced)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions if not pre-cooked.

  • 3

    Chop the mixed vegetables into bite-sized pieces and toss them with a little olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Place shelled edamame in a small saucepan with a splash of water and warm over medium heat for 3-4 minutes, then drain.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, fresh herbs, minced garlic, and a pinch of salt and pepper to create the dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa as a base, then topping with roasted chickpeas, edamame, and mixed vegetables.

  • 7

    Drizzle the creamy lemon-herb dressing over the bowl and toss lightly to combine all the flavors before serving.