Crispy Roasted Chickpea Bowl with Fresh Greens and Lemon-Tahini Dressing

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

Crispy Roasted Chickpea Bowl with Fresh Greens and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Bowl with Fresh Greens and Lemon-Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with savory grilled tempeh, tossed on a bed of fresh greens and dressed in a zesty lemon-tahini dressing. Each bite bursts with flavor, combining crunchy, tender, and creamy textures in a balanced and satisfying meal.

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NUTRITION

573kcal
Protein
39.9g
Fat
23.2g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained) ~164g

4 ounces Grilled Tempeh ~113g

2 cups Mixed Greens ~60g

1 tbsp Tahini ~15g

1 tbsp Fresh Lemon Juice ~15g

1 clove Garlic, minced ~3g

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the canned chickpeas. Pat them dry with a clean towel.

  • 2

    Toss chickpeas with a pinch of salt, pepper, and your preferred spices (such as paprika or cumin). Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast chickpeas in the oven for 25-30 minutes, stirring halfway through, until they become crispy.

  • 4

    While the chickpeas roast, slice the tempeh into 1/4-inch slices and grill or pan-sear over medium heat for about 3-4 minutes per side until golden and heated through.

  • 5

    Prepare the lemon-tahini dressing by mixing tahini, fresh lemon juice, minced garlic, and a tablespoon of water to reach a drizzling consistency. Season with a pinch of salt if desired.

  • 6

    In a bowl, layer the mixed greens, add the roasted chickpeas, and arrange the grilled tempeh on top.

  • 7

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

Crispy Roasted Chickpea Bowl with Fresh Greens and Lemon-Tahini Dressing

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

Crispy Roasted Chickpea Bowl with Fresh Greens and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Bowl with Fresh Greens and Lemon-Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with savory grilled tempeh, tossed on a bed of fresh greens and dressed in a zesty lemon-tahini dressing. Each bite bursts with flavor, combining crunchy, tender, and creamy textures in a balanced and satisfying meal.

NUTRITION

573kcal
Protein
39.9g
Fat
23.2g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained) ~164g

4 ounces Grilled Tempeh ~113g

2 cups Mixed Greens ~60g

1 tbsp Tahini ~15g

1 tbsp Fresh Lemon Juice ~15g

1 clove Garlic, minced ~3g

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the canned chickpeas. Pat them dry with a clean towel.

  • 2

    Toss chickpeas with a pinch of salt, pepper, and your preferred spices (such as paprika or cumin). Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast chickpeas in the oven for 25-30 minutes, stirring halfway through, until they become crispy.

  • 4

    While the chickpeas roast, slice the tempeh into 1/4-inch slices and grill or pan-sear over medium heat for about 3-4 minutes per side until golden and heated through.

  • 5

    Prepare the lemon-tahini dressing by mixing tahini, fresh lemon juice, minced garlic, and a tablespoon of water to reach a drizzling consistency. Season with a pinch of salt if desired.

  • 6

    In a bowl, layer the mixed greens, add the roasted chickpeas, and arrange the grilled tempeh on top.

  • 7

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