Name: Roasted Chickpea and Walnut Crumble with Garlic Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.45 cup Canned Chickpeas (rinsed and dried); 6 tbsp Nutritional Yeast; 1 tbsp Hemp Hearts; 0.25 oz Chopped Walnuts; 2 cups Broccoli Florets; 2 cloves Garlic (minced); 1 tbsp Fresh Lemon Juice

Roasted Chickpea and Walnut Crumble with Garlic Broccoli

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Walnut Crumble with Garlic Broccoli

Crispy chickpeas and toasted walnuts tossed with savory nutritional yeast, served over a bed of garlic-roasted broccoli with a bright squeeze of lemon.

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NUTRITION

Protein

40.5g

Fat

13.5g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

0.45 cup Canned Chickpeas (rinsed and dried)

6 tbsp Nutritional Yeast

1 tbsp Hemp Hearts

0.25 oz Chopped Walnuts

2 cups Broccoli Florets

2 cloves Garlic (minced)

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.
3
Chop the broccoli into bite-sized florets and mince the garlic cloves.
4
Spread the chickpeas and broccoli on the baking sheet, tossing with the minced garlic and half of the lemon juice.
5
Roast for 20 minutes, then add the chopped walnuts to the pan and roast for an additional 5 minutes until the nuts are toasted.
6
In a large bowl, combine the nutritional yeast and hemp hearts.
7
Transfer the roasted chickpea and broccoli mixture into the bowl and toss thoroughly until the savory crumble coats everything.
8
Serve immediately with the remaining squeeze of fresh lemon for a bright finish.