Name: Crispy Roasted Chickpea & Veggie Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 1 cup broccoli florets; 1 cup plain non-fat Greek yogurt; 0.25 cup hemp seeds; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea & Veggie Bowl

Oven-roasted chickpeas and charred broccoli florets served over a creamy, zesty Greek yogurt base topped with nutty hemp hearts.

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NUTRITION

Protein

43.6g

Fat

22.3g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup plain non-fat Greek yogurt

0.25 cup hemp seeds

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they become perfectly crunchy.
3
In a bowl, toss the chickpeas and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
4
Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the chickpeas are golden and the broccoli is charred.
5
While roasting, whisk the lemon juice into the Greek yogurt until smooth and spread it into the bottom of a serving bowl.
6
Top the yogurt base with the roasted chickpea and broccoli mixture, then finish by sprinkling the hemp seeds over the top.