YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chickpeas with Quinoa and Roasted Vegetables
Enjoy a vibrant and hearty dish featuring crispy roasted chickpeas tossed with zesty lemon-herb seasoning, served atop fluffy quinoa and a medley of roasted seasonal vegetables. This nutrient-packed meal offers a delightful balance of tangy, savory, and earthy flavors that will satisfy your taste buds and fuel your body.
INGREDIENTS
1 cup canned chickpeas (drained)
0.75 cup cooked quinoa
1 cup mixed vegetables (broccoli, red bell pepper, zucchini)
0.25 cup nutritional yeast
0.5 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the canned chickpeas, then pat them dry with a clean towel.
In a bowl, toss the chickpeas with garlic powder, dried thyme, dried rosemary, lemon juice, a pinch of salt, and pepper.
Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes until crispy, shaking the pan halfway through.
Meanwhile, prepare the mixed vegetables by cutting them into bite-sized pieces. Toss the vegetables with 0.5 teaspoon of extra virgin olive oil, a little salt, and pepper.
Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.
Prepare the quinoa according to package instructions, aiming for about 0.75 cup cooked.
In a serving bowl, layer the cooked quinoa, then add the roasted vegetables and top with the crispy lemon-herb roasted chickpeas.
Sprinkle the nutritional yeast over the dish for an added boost of flavor and protein. Serve warm and enjoy!