Crispy Roasted Chickpea and Fresh Vegetable Bowl

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

Crispy Roasted Chickpea and Fresh Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Vegetable Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas, bright green edamame, and fresh seasonal vegetables, all tossed in a zesty lemon-tahini dressing. This hearty yet refreshing dish is a blend of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

569kcal
Protein
34.9g
Fat
27.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (approx 82g)

1 cup cooked shelled edamame (156g)

1 hard boiled egg

1 cup fresh spinach

5 cherry tomatoes

1/4 cucumber

1 tbsp tahini

1 tsp lemon juice

1 tsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chickpeas dry and toss them with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas are roasting, cook the edamame if not already prepared and hard boil the egg. Allow the egg to cool, then peel and slice it.

  • 3

    Wash and prepare the fresh vegetables: rinse the spinach, halve the cherry tomatoes, and slice the cucumber.

  • 4

    In a small bowl, whisk together tahini, lemon juice, a dash of olive oil, salt, and pepper to create a light dressing. If the dressing is too thick, add a teaspoon of water to adjust consistency.

  • 5

    Assemble the bowl by placing the spinach as a base, then layer the roasted chickpeas, edamame, cherry tomatoes, cucumber slices, and hard boiled egg.

  • 6

    Drizzle the lemon-tahini dressing over the bowl, toss lightly, and serve immediately.

Crispy Roasted Chickpea and Fresh Vegetable Bowl

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

Crispy Roasted Chickpea and Fresh Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Vegetable Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas, bright green edamame, and fresh seasonal vegetables, all tossed in a zesty lemon-tahini dressing. This hearty yet refreshing dish is a blend of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

569kcal
Protein
34.9g
Fat
27.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (approx 82g)

1 cup cooked shelled edamame (156g)

1 hard boiled egg

1 cup fresh spinach

5 cherry tomatoes

1/4 cucumber

1 tbsp tahini

1 tsp lemon juice

1 tsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chickpeas dry and toss them with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas are roasting, cook the edamame if not already prepared and hard boil the egg. Allow the egg to cool, then peel and slice it.

  • 3

    Wash and prepare the fresh vegetables: rinse the spinach, halve the cherry tomatoes, and slice the cucumber.

  • 4

    In a small bowl, whisk together tahini, lemon juice, a dash of olive oil, salt, and pepper to create a light dressing. If the dressing is too thick, add a teaspoon of water to adjust consistency.

  • 5

    Assemble the bowl by placing the spinach as a base, then layer the roasted chickpeas, edamame, cherry tomatoes, cucumber slices, and hard boiled egg.

  • 6

    Drizzle the lemon-tahini dressing over the bowl, toss lightly, and serve immediately.