YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chickpeas with Roasted Asparagus and Quinoa
A vibrant, satisfying bowl featuring crispy roasted chickpeas tossed with zesty lemon and aromatic herbs, served atop fluffy quinoa and tender roasted asparagus. Finished with a cool drizzle of nonfat Greek yogurt, this dish offers an appealing mix of crisp textures and bright, fresh flavors.
INGREDIENTS
1 cup Chickpeas (drained, rinsed)
0.75 cup cooked Quinoa
1 cup Asparagus, trimmed
0.5 tbsp Olive Oil
1 tbsp Lemon Juice
0.25 tsp Mixed Dried Herbs
0.25 tsp Sea Salt
0.25 tsp Black Pepper
0.33 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to help achieve extra crispiness.
In a bowl, toss the chickpeas with half a tablespoon of olive oil, lemon juice, mixed dried herbs, sea salt, and black pepper.
Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes, shaking the pan halfway through to ensure even crisping.
While chickpeas roast, trim the asparagus ends and toss them with a light drizzle of olive oil, a pinch of salt, and pepper on a separate baking sheet.
Place the asparagus in the oven during the last 10-12 minutes of chickpea roasting, ensuring they become tender and slightly crisp.
Prepare quinoa according to package instructions if not already cooked; use about 0.75 cup of cooked quinoa per serving.
To assemble, layer quinoa in a bowl, top with roasted asparagus and crispy lemon-herb chickpeas, then drizzle with nonfat Greek yogurt for a creamy contrast.
Serve warm and enjoy your balanced, flavorful meal.