YOUR SOLIN GENERATED RECIPE
Savory Parmesan Chickpea Protein Bars
Baked bars made with roasted chickpeas, quinoa, and shredded chicken, bound with eggs and sharp parmesan for a nutty and satisfyingly dense bite.
INGREDIENTS
0.5 cup chickpeas
0.25 cup cooked quinoa
1.5 oz cooked chicken breast
1 large egg
2 tbsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
0.13 tsp sea salt
0.13 tsp black pepper
0.25 tbsp olive oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Drain and rinse the chickpeas, patting them very dry with a towel.
Toss the chickpeas with olive oil and roast for 15 minutes until they begin to crisp.
Remove from the oven and reduce the temperature to 350°F.
Place the roasted chickpeas in a food processor and pulse 4-5 times until they are chunky and broken down.
Finely chop the cooked chicken breast into very small pieces.
In a medium bowl, whisk the egg then stir in the pulsed chickpeas, cooked quinoa, chopped chicken, parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
Line a small loaf pan with parchment paper and press the mixture firmly into the bottom in an even layer.
Bake for 20-25 minutes until the center is firm to the touch and the edges are golden.
Let the pan cool completely on a wire rack before lifting the parchment out and slicing into bars.