YOUR SOLIN GENERATED RECIPE
Roasted Garbanzo Bean Salad
Oven-roasted chickpeas and grilled chicken breast served over a bed of crisp greens with a creamy, zesty lemon-tahini drizzle.
INGREDIENTS
0.5 cup Chickpeas
4 oz Chicken breast
0.75 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
2 cup Mixed baby greens
0.5 cup Cucumber
0.5 cup Cherry tomatoes
0.5 tbsp Tahini
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse the chickpeas thoroughly and pat them very dry with a clean kitchen towel to ensure they get crunchy.
Toss the chickpeas with 0.25 tablespoons of olive oil and the smoked paprika, then roast for 20 minutes until golden and crisp.
Season the chicken breast with sea salt and black pepper, then pan-sear in 0.5 tablespoons of olive oil over medium-high heat until cooked through.
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.
Place the mixed baby greens, diced cucumber, and halved cherry tomatoes in a large bowl.
Slice the chicken into bite-sized pieces and add it to the salad along with the warm roasted chickpeas.
Drizzle the lemon-tahini dressing over the top and toss gently before serving.