Crispy Lemon-Herb Roasted Chickpea and Quinoa Bowl

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

Crispy Lemon-Herb Roasted Chickpea and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chickpea and Quinoa Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas and fluffy quinoa tossed with tender kale, protein-packed edamame, and tangy crumbled feta. The bright lemon-herb dressing elevates the dish with a refreshing zing, making it a perfect balanced meal for any time of day.

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NUTRITION

574kcal
Protein
35.2g
Fat
22.6g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (92g)

3/4 cup shelled edamame (117g)

1/4 cup crumbled feta cheese (28g)

1 cup chopped kale (67g)

1 teaspoon extra virgin olive oil (4.5g)

Fresh lemon juice and zest (from 1 lemon)

2 tablespoons mixed fresh herbs (parsley, dill)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and pat dry your chickpeas if using canned; if using dry chickpeas, pre-cook them until tender then pat dry.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, lemon zest, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and steam or massage the chopped kale with a pinch of salt to soften its texture.

  • 4

    In a small bowl, whisk together the lemon juice, remaining olive oil, and the chopped fresh herbs to create the dressing.

  • 5

    Combine the cooked quinoa, steamed kale, and shelled edamame in a serving bowl. Once the chickpeas are roasted, add them along with the crumbled feta cheese.

  • 6

    Drizzle the lemon-herb dressing over the bowl and gently toss to combine. Adjust seasoning with salt and pepper if needed before serving.

Crispy Lemon-Herb Roasted Chickpea and Quinoa Bowl

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

Crispy Lemon-Herb Roasted Chickpea and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chickpea and Quinoa Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas and fluffy quinoa tossed with tender kale, protein-packed edamame, and tangy crumbled feta. The bright lemon-herb dressing elevates the dish with a refreshing zing, making it a perfect balanced meal for any time of day.

NUTRITION

574kcal
Protein
35.2g
Fat
22.6g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (92g)

3/4 cup shelled edamame (117g)

1/4 cup crumbled feta cheese (28g)

1 cup chopped kale (67g)

1 teaspoon extra virgin olive oil (4.5g)

Fresh lemon juice and zest (from 1 lemon)

2 tablespoons mixed fresh herbs (parsley, dill)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and pat dry your chickpeas if using canned; if using dry chickpeas, pre-cook them until tender then pat dry.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, lemon zest, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare the quinoa according to package instructions and steam or massage the chopped kale with a pinch of salt to soften its texture.

  • 4

    In a small bowl, whisk together the lemon juice, remaining olive oil, and the chopped fresh herbs to create the dressing.

  • 5

    Combine the cooked quinoa, steamed kale, and shelled edamame in a serving bowl. Once the chickpeas are roasted, add them along with the crumbled feta cheese.

  • 6

    Drizzle the lemon-herb dressing over the bowl and gently toss to combine. Adjust seasoning with salt and pepper if needed before serving.