YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas nestled on a bed of fluffy quinoa, tossed with tender roasted broccoli, sweet red bell pepper, and zucchini. Drizzled with a tangy, creamy tahini-yogurt dressing, this bowl offers a delightful mix of textures and flavors perfect for a satisfying meal any time of day.
INGREDIENTS
1 cup roasted chickpeas
1/2 cup cooked quinoa
1 cup broccoli florets
1/2 cup sliced red bell pepper
1/2 cup sliced zucchini
1 tbsp tahini
1/4 cup nonfat Greek yogurt
1 tbsp lemon juice
1/2 tsp garlic powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain a cup of chickpeas. Pat them dry and toss with a drizzle of olive oil (optional), garlic powder, salt, and pepper for extra crispiness, then spread them on a baking sheet.
Roast the chickpeas for 20-25 minutes, or until they turn golden and crispy. In the meantime, prepare the vegetables.
Chop the broccoli into florets, slice the red bell pepper and zucchini. Optionally, toss the vegetables with a light seasoning and a tiny drizzle of olive oil, then roast or steam them until tender yet still crisp.
Prepare the quinoa according to package instructions if not already cooked. Fluff and set aside.
For the dressing, combine tahini, nonfat Greek yogurt, lemon juice, a pinch of garlic powder, salt, and pepper in a small bowl. Mix until smooth, adding a teaspoon of water at a time if necessary to reach a creamy, drizzleable consistency.
Assemble your bowl by layering the quinoa, roasted chickpeas, and vegetables. Drizzle the creamy tahini dressing over the top.
Serve immediately and enjoy this balanced bowl full of textures, flavors, and wholesome nutrients.