YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpeas and Vegetable Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl loaded with crispy roasted chickpeas, tender edamame, fresh kale, red bell pepper, and cucumber, all harmonized with a subtle creamy tahini dressing and a sliced hard-boiled egg. This balanced dish delivers satisfying textures and bright flavors, making it a nourishing choice any time of the day.
INGREDIENTS
1 cup cooked roasted chickpeas (164g)
0.5 cup shelled edamame (78g)
1 cup raw kale (67g)
0.5 cup red bell pepper, chopped (46g)
0.5 cup cucumber, sliced (52g)
1 medium hard-boiled egg (50g)
0.5 tablespoon tahini (7.5g)
1 tablespoon lemon juice (15g)
1 clove garlic (3g)
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas and pat them dry with a paper towel. Toss them lightly with a bit of olive oil, salt, pepper, and any additional spices you enjoy. Spread them evenly on a baking sheet.
Roast the chickpeas in the oven for about 25-30 minutes, stirring once halfway through, until they are crispy.
While the chickpeas roast, prepare the vegetables. Thoroughly wash the kale and massage it with a small drizzle of olive oil and a pinch of salt to soften its texture. Chop the red bell pepper and slice the cucumber.
For the creamy tahini dressing, combine the tahini, lemon juice, minced garlic, and a splash of water in a small bowl. Whisk until smooth, adding more water if necessary to reach your desired consistency.
Peel and slice the hard-boiled egg.
Assemble your bowl by starting with a bed of kale, then add the red bell pepper, cucumber, chickpeas, and edamame.
Drizzle the tahini dressing over the top and garnish with sliced hard-boiled egg. Toss gently to combine all the flavors.
Serve immediately and enjoy your nutrient-packed, crispy roasted chickpeas and vegetable bowl!