YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Fresh Vegetable Bowl with Lemon-Herb Vinaigrette
Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with a medley of fresh vegetables and a bright lemon-herb vinaigrette. This dish delivers an explosion of textures and flavors—from crunchy chickpeas to crisp cucumbers and sweet cherry tomatoes—balanced with a touch of protein from a delicate egg white and nutty hemp seeds. Perfect as a nutritious meal for breakfast, lunch, or dinner.
INGREDIENTS
1.4 cups roasted chickpeas (~230g)
2 tbsp hemp seeds (~20g)
1 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup halved cherry tomatoes
1 cup baby spinach
1 large egg white
1 tbsp lemon juice
1/2 tsp extra virgin olive oil
1 tbsp chopped fresh parsley
Salt & pepper to taste
PREPARATION
Preheat the oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel.
Toss chickpeas lightly with a pinch of salt, pepper, and a small drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.
While the chickpeas are roasting, prepare the vegetables: dice the cucumber, red bell pepper, and halve the cherry tomatoes. Place them in a large bowl along with the baby spinach.
In a small bowl, whisk together lemon juice, extra virgin olive oil, chopped parsley, a pinch of salt, and pepper to create the vinaigrette.
Once the chickpeas are done, allow them to cool slightly then add to the vegetable bowl.
Incorporate one large egg white by gently mixing it into the bowl for an extra protein boost.
Drizzle the lemon-herb vinaigrette over the bowl and toss everything lightly to combine.
Serve immediately and enjoy your nutrient-packed, crispy roasted chickpea and fresh vegetable bowl.