YOUR SOLIN GENERATED RECIPE
Crispy Roasted Lemon-Herb Chickpeas with Roasted Vegetables and Quinoa
Savor a vibrant bowl featuring crispy roasted chickpeas tossed in a zesty lemon-herb blend, nestled on a bed of fluffy quinoa and colorful roasted vegetables, finished with a savory tahini-nutritional yeast drizzle and a sprinkle of edamame for an extra protein boost.
INGREDIENTS
1 cup roasted chickpeas
1/2 cup cooked quinoa
1 cup mixed roasted vegetables
1/2 tablespoon tahini
2 tablespoon nutritional yeast
1/4 cup steamed edamame
1 tablespoon lemon juice
2 tablespoon fresh herbs (parsley, thyme)
1 teaspoon olive oil
Salt & Pepper to taste
PREPARATION
Preheat oven to 425°F (220°C). Rinse and drain canned or pre-cooked chickpeas, then pat them dry with a paper towel.
In a bowl, toss chickpeas with olive oil, lemon juice, finely chopped fresh herbs, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the vegetables. Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with a light drizzle of olive oil, salt, pepper, and a squeeze of lemon. Roast these vegetables in the oven on a separate tray for 20-25 minutes until tender and slightly charred.
Cook quinoa according to package instructions. Once cooked, fluff with a fork.
Steam shelled edamame lightly until just tender.
To assemble, plate the quinoa as a base. Top with roasted vegetables and crispy chickpeas. Sprinkle nutritional yeast evenly over the dish, and add the steamed edamame.
Finish with an extra drizzle of lemon juice and a light drizzle of tahini. Adjust seasoning with salt and pepper if necessary, then serve warm.