Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

Enjoy a light yet satisfying vegetarian salad featuring crispy roasted chickpeas paired with fluffy quinoa and a medley of red bell pepper, red onion, and fresh spinach. This vibrant dish is finished with a zesty lemon tahini dressing that ties all the flavors together for a refreshing and nutrient-packed lunch.

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NUTRITION

309kcal
Protein
12.5g
Fat
10.7g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

85g Roasted Chickpeas

Approximately 1/3 cup Cooked Quinoa (60g)

25g Red Bell Pepper

25g Red Onion

30g Spinach

1 tsp Tahini

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Garlic Powder

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a light sprinkle of salt and a dash of garlic powder. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the quinoa by cooking it according to package instructions if not already cooked, then measure about 1/3 cup cooked quinoa.

  • 4

    In a large bowl, combine the roasted chickpeas, cooked quinoa, diced red bell pepper, finely sliced red onion, and fresh spinach.

  • 5

    For the dressing, whisk together tahini, olive oil, lemon juice, garlic powder, and a pinch of salt. If needed, add a teaspoon of water to achieve a smooth, drizzly consistency.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all the flavors. Serve immediately or chill for 10 minutes for a refreshing taste.

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

Enjoy a light yet satisfying vegetarian salad featuring crispy roasted chickpeas paired with fluffy quinoa and a medley of red bell pepper, red onion, and fresh spinach. This vibrant dish is finished with a zesty lemon tahini dressing that ties all the flavors together for a refreshing and nutrient-packed lunch.

NUTRITION

309kcal
Protein
12.5g
Fat
10.7g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

85g Roasted Chickpeas

Approximately 1/3 cup Cooked Quinoa (60g)

25g Red Bell Pepper

25g Red Onion

30g Spinach

1 tsp Tahini

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Garlic Powder

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a light sprinkle of salt and a dash of garlic powder. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the quinoa by cooking it according to package instructions if not already cooked, then measure about 1/3 cup cooked quinoa.

  • 4

    In a large bowl, combine the roasted chickpeas, cooked quinoa, diced red bell pepper, finely sliced red onion, and fresh spinach.

  • 5

    For the dressing, whisk together tahini, olive oil, lemon juice, garlic powder, and a pinch of salt. If needed, add a teaspoon of water to achieve a smooth, drizzly consistency.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all the flavors. Serve immediately or chill for 10 minutes for a refreshing taste.