Crispy Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

A vibrant bowl featuring crispy roasted chickpeas paired with edamame, quinoa, and a medley of lightly roasted vegetables, all drizzled with a zesty lemon-tahini dressing and finished with a sprinkle of hemp seeds for an extra protein boost. This dish is balanced, satisfying, and full of textures and bright flavors.

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NUTRITION

576kcal
Protein
31.6g
Fat
19.5g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained and rinsed)

1/2 cup shelled edamame

1/4 cup cooked quinoa

1/2 cup mixed roasted vegetables (broccoli & red bell pepper)

1 tsp olive oil

1 tbsp hemp seeds

1/2 tsp tahini

Lemon juice and garlic to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a drizzle of olive oil, salt, and your choice of spices. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the vegetables. Chop broccoli and red bell pepper into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper, and roast on a separate baking sheet for about 15-20 minutes until tender and slightly charred.

  • 4

    Prepare the lemon-tahini dressing by mixing lemon juice, minced garlic, 1/2 tsp tahini, and a splash of water. Whisk until smooth and adjust seasonings to taste.

  • 5

    In a bowl, combine the roasted chickpeas, edamame, cooked quinoa, and mixed roasted vegetables.

  • 6

    Drizzle the lemon-tahini dressing over the bowl, then sprinkle with hemp seeds for an added protein boost and nutty flavor.

  • 7

    Toss lightly to mix all flavors and serve immediately.

Crispy Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Lemon-Tahini Dressing

A vibrant bowl featuring crispy roasted chickpeas paired with edamame, quinoa, and a medley of lightly roasted vegetables, all drizzled with a zesty lemon-tahini dressing and finished with a sprinkle of hemp seeds for an extra protein boost. This dish is balanced, satisfying, and full of textures and bright flavors.

NUTRITION

576kcal
Protein
31.6g
Fat
19.5g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained and rinsed)

1/2 cup shelled edamame

1/4 cup cooked quinoa

1/2 cup mixed roasted vegetables (broccoli & red bell pepper)

1 tsp olive oil

1 tbsp hemp seeds

1/2 tsp tahini

Lemon juice and garlic to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a drizzle of olive oil, salt, and your choice of spices. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the vegetables. Chop broccoli and red bell pepper into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper, and roast on a separate baking sheet for about 15-20 minutes until tender and slightly charred.

  • 4

    Prepare the lemon-tahini dressing by mixing lemon juice, minced garlic, 1/2 tsp tahini, and a splash of water. Whisk until smooth and adjust seasonings to taste.

  • 5

    In a bowl, combine the roasted chickpeas, edamame, cooked quinoa, and mixed roasted vegetables.

  • 6

    Drizzle the lemon-tahini dressing over the bowl, then sprinkle with hemp seeds for an added protein boost and nutty flavor.

  • 7

    Toss lightly to mix all flavors and serve immediately.