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

Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender broccoli, sweet red bell pepper, and fresh zucchini, all tossed in a light olive oil roast. The star of the dish is the velvety, citrus-infused tahini dressing, perfectly complemented by a boost of protein-rich edamame. This dish harmoniously balances textures and flavors for a satisfying meal.

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NUTRITION

588kcal
Protein
32.7g
Fat
18.6g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

1 cup chopped broccoli (91g)

1 medium red bell pepper, sliced (119g)

1 medium zucchini, sliced (196g)

1/2 tsp olive oil

1 tbsp tahini

1/2 cup shelled edamame (78g)

1 tbsp lemon juice

1 clove garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain chickpeas, then pat them dry. Toss with a pinch of salt, pepper, and a tiny drizzle (1/2 tsp) of olive oil if desired to enhance crispiness.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes, stirring once halfway through, until they are crispy.

  • 4

    Meanwhile, prepare the vegetables: chop broccoli into florets, slice the red bell pepper and zucchini.

  • 5

    In a separate bowl, toss the broccoli, bell pepper, and zucchini with a light drizzle of olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    For the creamy tahini dressing, in a small bowl combine tahini, lemon juice, minced garlic, and a splash of water to reach a smooth, drizzling consistency. Mix well.

  • 7

    Lightly steam or blanch the edamame if desired, then set aside.

  • 8

    To assemble the bowl, layer the roasted chickpeas, mixed vegetables, and edamame. Drizzle generously with the tahini dressing.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful bowl.

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

Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender broccoli, sweet red bell pepper, and fresh zucchini, all tossed in a light olive oil roast. The star of the dish is the velvety, citrus-infused tahini dressing, perfectly complemented by a boost of protein-rich edamame. This dish harmoniously balances textures and flavors for a satisfying meal.

NUTRITION

588kcal
Protein
32.7g
Fat
18.6g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

1 cup chopped broccoli (91g)

1 medium red bell pepper, sliced (119g)

1 medium zucchini, sliced (196g)

1/2 tsp olive oil

1 tbsp tahini

1/2 cup shelled edamame (78g)

1 tbsp lemon juice

1 clove garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain chickpeas, then pat them dry. Toss with a pinch of salt, pepper, and a tiny drizzle (1/2 tsp) of olive oil if desired to enhance crispiness.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes, stirring once halfway through, until they are crispy.

  • 4

    Meanwhile, prepare the vegetables: chop broccoli into florets, slice the red bell pepper and zucchini.

  • 5

    In a separate bowl, toss the broccoli, bell pepper, and zucchini with a light drizzle of olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    For the creamy tahini dressing, in a small bowl combine tahini, lemon juice, minced garlic, and a splash of water to reach a smooth, drizzling consistency. Mix well.

  • 7

    Lightly steam or blanch the edamame if desired, then set aside.

  • 8

    To assemble the bowl, layer the roasted chickpeas, mixed vegetables, and edamame. Drizzle generously with the tahini dressing.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful bowl.