Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

Savor a vibrant bowl combining crispy roasted chickpeas with tender, protein-packed edamame and fresh, crunchy vegetables. Drizzled with a light tahini-lemon dressing and finished with a sprinkle of hemp seeds, this bowl balances texture and flavor to create a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

518kcal
Protein
31.3g
Fat
14.2g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

0.75 cup Shelled Edamame (120g)

1 cup Mixed Vegetables (100g)

1 tsp Tahini (5g)

1 tsp Hemp Seeds (5g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Minced Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Drain and rinse the chickpeas, pat dry, and toss with a pinch of salt, pepper, and a little oil if desired.

  • 2

    Spread the chickpeas on a baking sheet and roast for about 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the edamame by steaming or microwaving until heated through if needed.

  • 4

    Chop the red bell pepper, cucumber, and cherry tomatoes for the vegetable mix.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, a dash of water to achieve a creamy consistency, and season with salt and pepper.

  • 6

    Combine the roasted chickpeas, edamame, and mixed vegetables in a bowl. Drizzle the creamy tahini dressing over the top and sprinkle with hemp seeds.

  • 7

    Toss gently to coat all ingredients evenly. Adjust seasoning as needed and serve immediately.

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

Savor a vibrant bowl combining crispy roasted chickpeas with tender, protein-packed edamame and fresh, crunchy vegetables. Drizzled with a light tahini-lemon dressing and finished with a sprinkle of hemp seeds, this bowl balances texture and flavor to create a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

518kcal
Protein
31.3g
Fat
14.2g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

0.75 cup Shelled Edamame (120g)

1 cup Mixed Vegetables (100g)

1 tsp Tahini (5g)

1 tsp Hemp Seeds (5g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Minced Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Drain and rinse the chickpeas, pat dry, and toss with a pinch of salt, pepper, and a little oil if desired.

  • 2

    Spread the chickpeas on a baking sheet and roast for about 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the edamame by steaming or microwaving until heated through if needed.

  • 4

    Chop the red bell pepper, cucumber, and cherry tomatoes for the vegetable mix.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, a dash of water to achieve a creamy consistency, and season with salt and pepper.

  • 6

    Combine the roasted chickpeas, edamame, and mixed vegetables in a bowl. Drizzle the creamy tahini dressing over the top and sprinkle with hemp seeds.

  • 7

    Toss gently to coat all ingredients evenly. Adjust seasoning as needed and serve immediately.