YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Fresh Vegetable Bowl with Zesty Lemon-Herb Dressing
A vibrant bowl balanced with crispy roasted chickpeas, tender edamame, marinated grilled tofu, and an array of fresh vegetables, all drizzled with a zesty lemon-herb dressing. This colorful dish delivers satisfying crunch, bright flavors, and a nourishing protein boost for a wholesome meal.
INGREDIENTS
0.5 cup roasted chickpeas (82g)
1 cup shelled edamame (155g)
100g firm tofu
1/4 cup crumbled feta (38g)
1/2 medium cucumber (52g, sliced)
1 cup cherry tomatoes (75g)
1/2 medium red bell pepper (75g, sliced)
1 cup spinach (30g)
1 tbsp lemon juice (15g)
0.5 tbsp olive oil (7g)
Pinch garlic powder
1 tbsp chopped fresh parsley (3g)
PREPARATION
Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of garlic powder, salt, and a teaspoon of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas are roasting, press the firm tofu to remove excess moisture, then cut into cubes and lightly pan-grill over medium heat until edges are golden.
Steam or microwave the edamame until warm, about 3-4 minutes if steaming.
Chop the cucumber, red bell pepper, and halve the cherry tomatoes. Place them in a large bowl along with the spinach.
In a small bowl, whisk together the lemon juice, 0.5 tablespoon olive oil, a pinch of garlic powder, and chopped fresh parsley to create the zesty lemon-herb dressing.
Once the chickpeas are crispy, add them to the bowl along with the grilled tofu, and edamame. Gently toss all ingredients together.
Top the bowl with crumbled feta cheese and drizzle the lemon-herb dressing over the assembled ingredients before serving.