Name: Crispy Chickpea and Quinoa Power Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Cod Fillet (128g); 1/2 cup Cooked Quinoa (92g); 1/4 cup Roasted Chickpeas (40g); 1 cup Baby Spinach (30g); 1/2 cup Cherry Tomatoes (75g); 1/4 cup Diced Cucumber (30g); 1 Tbsp Lemon Juice (15ml); 1/2 Tbsp Tahini (7g); Salt & Pepper to taste

Crispy Chickpea and Quinoa Power Salad with Lemon-Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Salad with Lemon-Tahini Dressing

Enjoy a vibrant, balanced salad combining tender white cod with crunchy roasted chickpeas, fluffy quinoa, and a medley of fresh vegetables. The zesty lemon-tahini dressing ties everything together with a creamy yet bright finish, making this power salad a refreshing and satisfying lunch.

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NUTRITION

Protein

32.8g

Fat

8.4g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cod Fillet (128g)

1/2 cup Cooked Quinoa (92g)

1/4 cup Roasted Chickpeas (40g)

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Diced Cucumber (30g)

1 Tbsp Lemon Juice (15ml)

1/2 Tbsp Tahini (7g)

Salt & Pepper to taste

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PREPARATION

1
Preheat a non-stick skillet over medium heat. Season the cod fillet with salt and pepper.
2
Cook the cod fillet for about 3-4 minutes per side, or until it flakes easily with a fork. Once cooked, let it cool slightly and flake into bite-sized pieces.
3
In a large bowl, combine the cooked quinoa, roasted chickpeas, baby spinach, cherry tomatoes, and diced cucumber.
4
In a small bowl, whisk together lemon juice and tahini. Adjust seasoning with salt and pepper.
5
Drizzle the lemon-tahini dressing over the salad and gently toss to combine.
6
Top the salad with the flaked cod and serve immediately for a refreshing, balanced lunch.