Charred Edamame & Chickpea Power Bowl with Lemon-Garlic Tahini Dressing
This vibrant, protein-packed bowl features charred edamame and chickpeas tossed with fresh veggies and drizzled in a zesty lemon-garlic tahini dressing. Ready in just 15 minutes and made in one pot, it's a quick, nourishing vegetarian meal.
- 1 cup frozen shelled edamame
- 1.5 cups canned chickpeas, drained and rinsed
- 1 cup grape tomatoes, halved
- 2 cups baby spinach
- 0.25 cup red onion, thinly sliced
- 2 tbsp olive oil
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp water
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat olive oil in a large skillet or pot over medium-high heat. Add edamame and chickpeas, and sauté for 5 minutes, stirring occasionally, until lightly charred.
⏱️ 5 minutesAdd grape tomatoes, red onion, and baby spinach to the pot. Sauté for 2 minutes, just until spinach wilts.
⏱️ 2 minutesIn a small bowl, whisk together tahini, lemon juice, garlic, water, salt, and black pepper to make the dressing.
⏱️ 1 minuteDivide the sautéed edamame, chickpeas, and veggies among bowls. Drizzle with lemon-garlic tahini dressing and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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