Crispy Chickpea and Roasted Vegetable Bowl with Lemon Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Roasted Vegetable Bowl with Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Lemon Herb Dressing

Enjoy a vibrant bowl packed with crispy roasted chickpeas, tender edamame, and a colorful medley of bell pepper, zucchini, and red onion, all tossed in a zesty lemon herb dressing. This well-balanced bowl delivers a satisfying crunch, bright flavors, and a nutrient-packed profile perfect for a wholesome meal any time of day.

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NUTRITION

570kcal
Protein
35.1g
Fat
18.3g
Carbs
68.6g

SERVINGS

1 serving

INGREDIENTS

150g roasted chickpeas

194g steamed shelled edamame (about 1.25 cups)

70g red bell pepper, sliced

50g zucchini, sliced

30g red onion, thinly sliced

5g extra virgin olive oil

15g lemon juice

5g fresh parsley, chopped

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Steam or lightly sauté the shelled edamame until heated through.

  • 3

    For the lemon herb dressing, whisk together lemon juice, olive oil, a pinch of salt and pepper, and chopped fresh parsley in a small bowl.

  • 4

    In a large bowl, combine the roasted chickpeas, edamame, and mixed vegetables. Drizzle the lemon herb dressing over the top and toss gently to combine.

  • 5

    Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.

Crispy Chickpea and Roasted Vegetable Bowl with Lemon Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Roasted Vegetable Bowl with Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Lemon Herb Dressing

Enjoy a vibrant bowl packed with crispy roasted chickpeas, tender edamame, and a colorful medley of bell pepper, zucchini, and red onion, all tossed in a zesty lemon herb dressing. This well-balanced bowl delivers a satisfying crunch, bright flavors, and a nutrient-packed profile perfect for a wholesome meal any time of day.

NUTRITION

570kcal
Protein
35.1g
Fat
18.3g
Carbs
68.6g

SERVINGS

1 serving

INGREDIENTS

150g roasted chickpeas

194g steamed shelled edamame (about 1.25 cups)

70g red bell pepper, sliced

50g zucchini, sliced

30g red onion, thinly sliced

5g extra virgin olive oil

15g lemon juice

5g fresh parsley, chopped

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Steam or lightly sauté the shelled edamame until heated through.

  • 3

    For the lemon herb dressing, whisk together lemon juice, olive oil, a pinch of salt and pepper, and chopped fresh parsley in a small bowl.

  • 4

    In a large bowl, combine the roasted chickpeas, edamame, and mixed vegetables. Drizzle the lemon herb dressing over the top and toss gently to combine.

  • 5

    Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.