Name: Crispy Chickpea and Veggie Bowl with Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.45 cup Canned Chickpeas; 0.5 cup Cooked Quinoa; 1 tbsp Tahini; 1 cup Raw Kale; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 tbsp Lemon Juice; 0.5 tsp Olive Oil

Crispy Chickpea and Veggie Bowl with Lemon Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Veggie Bowl with Lemon Tahini Drizzle

Oven-roasted chickpeas and fresh garden veggies served over fluffy quinoa, finished with a creamy, zesty lemon tahini drizzle.

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NUTRITION

Protein

16.1g

Fat

15.2g

Carbs

55g

SERVINGS

1 serving

INGREDIENTS

0.45 cup Canned Chickpeas

0.5 cup Cooked Quinoa

1 tbsp Tahini

1 cup Raw Kale

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tbsp Lemon Juice

0.5 tsp Olive Oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss drained and rinsed chickpeas with olive oil and a pinch of sea salt.
3
Roast chickpeas for 20-25 minutes until golden and crispy.
4
Whisk together tahini, lemon juice, and a tablespoon of warm water until the dressing is smooth.
5
Place chopped kale in a large bowl and massage with a drop of lemon juice until the leaves soften.
6
Assemble the bowl by layering the cooked quinoa, massaged kale, halved cherry tomatoes, and sliced cucumbers.
7
Top the bowl with the warm crispy chickpeas and finish with the lemon tahini drizzle.