YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender grilled chicken, and a medley of colorful roasted vegetables, all drizzled with a silky, nutty tahini dressing. This dish provides a satisfying crunch, a burst of flavor from roasted spices, and a perfectly balanced combination of protein and wholesome ingredients for a nourishing meal.
INGREDIENTS
1/2 cup canned chickpeas (drained)
3 ounces grilled chicken breast
1 cup mixed vegetables (red bell pepper, zucchini, red onion)
1 tbsp tahini
1 tsp lemon juice
1/2 tsp garlic powder
1 pinch salt
1 tsp olive oil
PREPARATION
Preheat your oven to 400°F. Rinse the canned chickpeas thoroughly and pat them dry with a paper towel.
Toss the chickpeas with a drizzle of olive oil, a pinch of salt, and a sprinkle of garlic powder. Spread them evenly on a baking sheet.
Roast the chickpeas in the oven for 20-25 minutes until they are crispy, shaking the pan halfway through to ensure even cooking.
While the chickpeas roast, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables lightly with olive oil, salt, and garlic powder, then roast them in the oven or sauté on the stovetop until tender.
Grill the chicken breast until cooked through, then slice into strips. Season lightly with salt and pepper if desired.
For the dressing, whisk together tahini, lemon juice, a tiny splash of water (if needed for consistency), and a pinch of garlic powder. Adjust seasoning to taste.
Assemble the bowl by placing the roasted chickpeas and mixed vegetables as a base. Top with grilled chicken strips and drizzle generously with the creamy tahini dressing.
Serve warm and enjoy your nutrient-packed, flavorful bowl.