Name: Crispy Roasted Chickpea and Edamame Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup chickpeas; 1.25 cup shelled edamame; 0.5 tsp extra virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup non-fat Greek yogurt; 1 tbsp lemon juice; 2 tbsp fresh parsley

Crispy Roasted Chickpea and Edamame Medley

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 and Edamame Medley

Oven-roasted chickpeas and edamame seasoned with smoky spices, served atop a zesty lemon-yogurt base for a satisfyingly crisp texture.

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NUTRITION

Protein

52.9g

Fat

17g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

1.25 cup shelled edamame

0.5 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Rinse the chickpeas and edamame, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.
3
In a medium bowl, toss the chickpeas and edamame with olive oil, cumin, smoked paprika, sea salt, and black pepper until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crunchy.
5
While the medley roasts, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.
6
Spread the lemon-yogurt mixture onto the base of a plate or shallow bowl.
7
Top the yogurt with the warm roasted chickpea and edamame medley and garnish with freshly chopped parsley before serving.