YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Fresh Vegetable Bowl with Lemon-Tahini Dressing
A vibrant bowl combining crispy roasted chickpeas with refreshing edamame, crunchy bell pepper, cucumber, and juicy cherry tomatoes over a bed of fresh spinach. Topped with a perfectly boiled egg and drizzled with a zesty lemon-tahini dressing, this bowl delivers a satisfying texture and bright flavors that elevate your salad game.
INGREDIENTS
0.75 cup Cooked Chickpeas (125g)
0.5 cup Shelled Edamame (78g)
1 composite serving Mixed Vegetables (150g)
1 Hard-Boiled Egg
1 Extra Egg White
1 tablespoon Lemon-Tahini Dressing (15g)
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Minced Garlic
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with the olive oil and a pinch of salt, spreading them evenly on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the mixed vegetables by dicing bell pepper, cucumber, halving cherry tomatoes, and lightly tossing with fresh spinach in a bowl.
For the dressing, combine the tahini, lemon juice, minced garlic, and a splash of water in a small bowl. Stir until smooth and adjust seasoning as needed.
Prepare the egg by either boiling it to your desired doneness (hard-boiled works well) and then slicing it. If desired, separate an extra egg white (useful for additional protein) and lightly whisk it to combine.
Assemble the bowl by layering the roasted chickpeas, edamame, and mixed vegetables. Top with slices of the boiled egg and drizzle the lemon-tahini dressing over the entire bowl.
Enjoy your vibrant, nutrient-packed bowl that perfectly balances protein, crunch, and tangy flavor!