Crispy Roasted Chickpea and Fresh Veggie Bowl

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

Crispy Roasted Chickpea and Fresh Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Veggie Bowl

Enjoy a vibrant, nutrient-packed bowl featuring crispy roasted chickpeas paired with refreshing edamame, crisp red bell pepper, cooling cucumber, and baby spinach, all brought together by a subtle hint of tahini and a crunchy sprinkle of hemp seeds. This dish is as visually appealing as it is delicious, combining textures and flavors for a satisfying meal any time of day.

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NUTRITION

523kcal
Protein
32g
Fat
24g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

3/4 cup roasted chickpeas (~180g)

1/2 cup shelled edamame (~75g)

1 cup baby spinach (~30g)

1/2 medium red bell pepper (~60g)

1/2 medium cucumber (~100g)

1 teaspoon tahini (~5g)

1/4 cup hemp seeds (~30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a little olive oil, salt, and your favorite spices (such as cumin, paprika, and garlic powder) on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the fresh veggies by halving the red bell pepper and cucumber, and roughly chopping the baby spinach if desired.

  • 4

    In a large bowl, combine the roasted chickpeas, shelled edamame, baby spinach, red bell pepper, and cucumber.

  • 5

    Drizzle with tahini and toss gently to coat the ingredients evenly.

  • 6

    Finish by sprinkling hemp seeds on top for an added crunch and extra protein boost. Serve immediately and enjoy!

Crispy Roasted Chickpea and Fresh Veggie Bowl

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

Crispy Roasted Chickpea and Fresh Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Veggie Bowl

Enjoy a vibrant, nutrient-packed bowl featuring crispy roasted chickpeas paired with refreshing edamame, crisp red bell pepper, cooling cucumber, and baby spinach, all brought together by a subtle hint of tahini and a crunchy sprinkle of hemp seeds. This dish is as visually appealing as it is delicious, combining textures and flavors for a satisfying meal any time of day.

NUTRITION

523kcal
Protein
32g
Fat
24g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

3/4 cup roasted chickpeas (~180g)

1/2 cup shelled edamame (~75g)

1 cup baby spinach (~30g)

1/2 medium red bell pepper (~60g)

1/2 medium cucumber (~100g)

1 teaspoon tahini (~5g)

1/4 cup hemp seeds (~30g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a little olive oil, salt, and your favorite spices (such as cumin, paprika, and garlic powder) on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the fresh veggies by halving the red bell pepper and cucumber, and roughly chopping the baby spinach if desired.

  • 4

    In a large bowl, combine the roasted chickpeas, shelled edamame, baby spinach, red bell pepper, and cucumber.

  • 5

    Drizzle with tahini and toss gently to coat the ingredients evenly.

  • 6

    Finish by sprinkling hemp seeds on top for an added crunch and extra protein boost. Serve immediately and enjoy!