Lemon-Herb Roasted Vegetable and Crispy Chickpea Bowl

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

Lemon-Herb Roasted Vegetable and Crispy Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Vegetable and Crispy Chickpea Bowl

Enjoy a vibrant bowl brimming with roasted vegetables, crispy chickpeas, and buttery edamame, all enhanced by a zesty lemon-herb dressing and a sprinkle of tangy feta. This dish delivers a satisfying mix of textures and flavors that brighten up any meal, perfect for a balanced dinner or even a hearty lunch.

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NUTRITION

551kcal
Protein
34.2g
Fat
22.8g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (123g)

1 cup shelled Edamame (155g)

2 cups Mixed Roasted Vegetables (240g)

1/4 cup crumbled Feta Cheese (38g)

1/2 tablespoon Olive Oil (7g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Herbs, chopped (4g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas. Toss them with a small portion of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Cut the mixed vegetables (carrot, zucchini, red bell pepper, red onion) into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper.

  • 4

    Roast the chickpeas and vegetables in the oven. Start with the chickpeas and vegetables together, roasting for about 20-25 minutes until the vegetables are tender and edges of the chickpeas become crispy. Stir halfway for even roasting.

  • 5

    Meanwhile, prepare a dressing by whisking together lemon juice and chopped fresh herbs. Adjust salt and pepper to taste.

  • 6

    In a bowl, combine the roasted chickpeas, vegetables, and shelled edamame. Drizzle with the lemon-herb dressing and gently toss to mix.

  • 7

    Top with crumbled feta cheese. Serve warm and enjoy your nutrient-packed bowl.

Lemon-Herb Roasted Vegetable and Crispy Chickpea Bowl

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

Lemon-Herb Roasted Vegetable and Crispy Chickpea Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Vegetable and Crispy Chickpea Bowl

Enjoy a vibrant bowl brimming with roasted vegetables, crispy chickpeas, and buttery edamame, all enhanced by a zesty lemon-herb dressing and a sprinkle of tangy feta. This dish delivers a satisfying mix of textures and flavors that brighten up any meal, perfect for a balanced dinner or even a hearty lunch.

NUTRITION

551kcal
Protein
34.2g
Fat
22.8g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (123g)

1 cup shelled Edamame (155g)

2 cups Mixed Roasted Vegetables (240g)

1/4 cup crumbled Feta Cheese (38g)

1/2 tablespoon Olive Oil (7g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Herbs, chopped (4g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas. Toss them with a small portion of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Cut the mixed vegetables (carrot, zucchini, red bell pepper, red onion) into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper.

  • 4

    Roast the chickpeas and vegetables in the oven. Start with the chickpeas and vegetables together, roasting for about 20-25 minutes until the vegetables are tender and edges of the chickpeas become crispy. Stir halfway for even roasting.

  • 5

    Meanwhile, prepare a dressing by whisking together lemon juice and chopped fresh herbs. Adjust salt and pepper to taste.

  • 6

    In a bowl, combine the roasted chickpeas, vegetables, and shelled edamame. Drizzle with the lemon-herb dressing and gently toss to mix.

  • 7

    Top with crumbled feta cheese. Serve warm and enjoy your nutrient-packed bowl.