YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Bowl with Lemon-Herb Dressing
A vibrant bowl featuring crispy roasted chickpeas paired with lightly roasted tofu and seasonal vegetables, all drizzled with a zesty lemon-herb dressing and a sprinkle of nutritional yeast for an added umami kick. This meal offers a satisfying crunch, tangy brightness, and savory depth in every bite.
INGREDIENTS
1 cup Cooked Chickpeas (164g)
150g Extra Firm Tofu
150g Mixed Vegetables (broccoli, red bell pepper, zucchini)
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (parsley & basil)
2 tbsp Nutritional Yeast
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and pat dry the cooked chickpeas. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the oven for about 20-25 minutes until they become crispy.
While the chickpeas roast, press and cut the tofu into bite-sized cubes. Season lightly with salt and pepper.
Chop the assorted vegetables (broccoli, red bell pepper, and zucchini) into uniform pieces. Toss them with a small drizzle of olive oil, salt, and pepper.
On a separate baking sheet, arrange the tofu and vegetables and roast them in the oven for 15-20 minutes, stirring halfway, until the tofu is lightly golden and the vegetables are tender.
In a small bowl, whisk together lemon juice, olive oil, and finely chopped fresh herbs to create the lemon-herb dressing.
Once roasted, combine the chickpeas, tofu, and vegetables in a serving bowl. Drizzle with the lemon-herb dressing and sprinkle nutritional yeast on top. Toss gently to combine all flavors.
Serve warm and enjoy this balanced, protein-packed meal.