YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Power Bowl
Steamed lentils and roasted chickpeas are tossed with crisp vegetables and topped with a creamy lemon-yogurt dressing for a vibrant and satisfying meal.
INGREDIENTS
1 cup cooked green lentils
0.5 cup drained canned chickpeas
0.5 cup non-fat Greek yogurt
1.5 tbsp hemp seeds
2 cup baby spinach
0.5 cup chopped cucumber
0.5 cup chopped red bell pepper
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.25 tsp extra virgin olive oil
PREPARATION
Rinse and drain the chickpeas and lentils thoroughly.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, sea salt, and black pepper to create a smooth dressing.
Heat the olive oil in a skillet over medium heat and lightly toast the chickpeas for 3-4 minutes until slightly crisp.
Place the baby spinach in a large bowl and top with the cooked lentils, toasted chickpeas, cucumber, and red bell pepper.
Drizzle the yogurt dressing over the bowl and sprinkle with hemp seeds before serving.