YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Herb Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas tossed with colorful bell peppers, zucchini, and red onion, all drizzled with a tangy, creamy lemon-herb dressing. This dish delivers a delightful crunch, a burst of citrus, and fresh herb notes, making it a balanced and satisfying meal any time of day.
INGREDIENTS
1.25 cups Canned Chickpeas (drained)
0.5 cup Red Bell Pepper (chopped)
0.5 cup Zucchini (chopped)
0.25 cup Red Onion (chopped)
1 teaspoon Olive Oil
0.5 cup Nonfat Greek Yogurt
1 tablespoon Lemon Juice
1 clove Garlic (minced)
1 tablespoon Fresh Dill (chopped)
PREPARATION
Preheat the oven to 425°F. Rinse and drain the canned chickpeas, then pat them dry with a paper towel.
In a bowl, toss the chickpeas with olive oil, salt, pepper, and any preferred spices for roasting.
Spread the chickpeas on a baking sheet in a single layer and roast for about 25-30 minutes until crispy, shaking the pan halfway through.
While the chickpeas are roasting, prepare the vegetables by chopping the red bell pepper, zucchini, and red onion into bite-sized pieces.
In a small bowl, combine the nonfat Greek yogurt, lemon juice, minced garlic, and chopped dill. Mix well to form a creamy lemon-herb dressing and season with a pinch of salt and pepper.
Assemble the bowl by placing the chopped vegetables as a base, topping with the crispy roasted chickpeas, and drizzling the lemon-herb dressing over the top.
Toss lightly to mix the flavors and serve immediately, enjoying the blend of warm, crispy chickpeas with fresh, zesty dressing.