Crispy Roasted Chickpea and Fresh Vegetable Bowl

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

Crispy Roasted Chickpea and Fresh Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Vegetable Bowl

A vibrant bowl combining crispy roasted chickpeas with bursts of fresh edamame, grilled tofu, and a medley of crisp vegetables. This wholesome dish delivers satisfying textures and a balance of flavors, from the smoky, crunchy chickpeas to the refreshing raw greens and juicy tomatoes.

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NUTRITION

546kcal
Protein
34.3g
Fat
16.4g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned (rinsed and drained)

1/2 cup Shelled Edamame

4 ounces Firm Tofu

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber, sliced

1/2 cup Red Bell Pepper, diced

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chickpeas with olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder). Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas in the oven for 25-30 minutes until they become crispy. Stir halfway through to ensure even crisping.

  • 4

    While the chickpeas roast, press the tofu gently to remove excess moisture, then cut it into bite-sized cubes and set aside.

  • 5

    In a large bowl, combine fresh spinach, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.

  • 6

    Lightly sauté or grill the tofu cubes for about 5-7 minutes until they are lightly golden on all sides.

  • 7

    Once the chickpeas are roasted, add them along with the tofu and shelled edamame to the salad bowl.

  • 8

    Gently toss all ingredients together to combine flavors, and serve immediately.

Crispy Roasted Chickpea and Fresh Vegetable Bowl

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

Crispy Roasted Chickpea and Fresh Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Vegetable Bowl

A vibrant bowl combining crispy roasted chickpeas with bursts of fresh edamame, grilled tofu, and a medley of crisp vegetables. This wholesome dish delivers satisfying textures and a balance of flavors, from the smoky, crunchy chickpeas to the refreshing raw greens and juicy tomatoes.

NUTRITION

546kcal
Protein
34.3g
Fat
16.4g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned (rinsed and drained)

1/2 cup Shelled Edamame

4 ounces Firm Tofu

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber, sliced

1/2 cup Red Bell Pepper, diced

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chickpeas with olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder). Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas in the oven for 25-30 minutes until they become crispy. Stir halfway through to ensure even crisping.

  • 4

    While the chickpeas roast, press the tofu gently to remove excess moisture, then cut it into bite-sized cubes and set aside.

  • 5

    In a large bowl, combine fresh spinach, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.

  • 6

    Lightly sauté or grill the tofu cubes for about 5-7 minutes until they are lightly golden on all sides.

  • 7

    Once the chickpeas are roasted, add them along with the tofu and shelled edamame to the salad bowl.

  • 8

    Gently toss all ingredients together to combine flavors, and serve immediately.