Crispy Chickpea and Quinoa Salad with Creamy Lemon 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 Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Creamy Lemon Dressing

Enjoy a light yet satisfying vegetarian salad featuring crispy roasted chickpeas paired with fluffy quinoa and a medley of fresh vegetables, all tossed in a tangy, creamy lemon dressing made with nonfat Greek yogurt. This vibrant dish offers a perfect balance of textures and bright flavors to refresh your palate during lunch.

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NUTRITION

285kcal
Protein
14.6g
Fat
4.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted cooked chickpeas (82g)

1/2 cup cooked quinoa (93g)

1/4 cup halved cherry tomatoes (40g)

1/4 cup diced cucumber (26g)

1 cup fresh spinach (30g)

2 tbsp nonfat Greek yogurt (30g)

1 tbsp fresh lemon juice (15g)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the cooked chickpeas on a baking sheet, season lightly with salt and pepper, and roast for 15-20 minutes until they become crispy.

  • 2

    Meanwhile, prepare your quinoa according to package directions if not already cooked.

  • 3

    In a large bowl, combine the roasted chickpeas, cooked quinoa, halved cherry tomatoes, diced cucumber, and fresh spinach.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, salt, and pepper to create a creamy dressing.

  • 5

    Pour the dressing over the salad and toss gently to combine all the flavors.

  • 6

    Serve immediately for a fresh, satisfying, and nutritious lunch.

Crispy Chickpea and Quinoa Salad with Creamy Lemon 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 Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Creamy Lemon Dressing

Enjoy a light yet satisfying vegetarian salad featuring crispy roasted chickpeas paired with fluffy quinoa and a medley of fresh vegetables, all tossed in a tangy, creamy lemon dressing made with nonfat Greek yogurt. This vibrant dish offers a perfect balance of textures and bright flavors to refresh your palate during lunch.

NUTRITION

285kcal
Protein
14.6g
Fat
4.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted cooked chickpeas (82g)

1/2 cup cooked quinoa (93g)

1/4 cup halved cherry tomatoes (40g)

1/4 cup diced cucumber (26g)

1 cup fresh spinach (30g)

2 tbsp nonfat Greek yogurt (30g)

1 tbsp fresh lemon juice (15g)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the cooked chickpeas on a baking sheet, season lightly with salt and pepper, and roast for 15-20 minutes until they become crispy.

  • 2

    Meanwhile, prepare your quinoa according to package directions if not already cooked.

  • 3

    In a large bowl, combine the roasted chickpeas, cooked quinoa, halved cherry tomatoes, diced cucumber, and fresh spinach.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, salt, and pepper to create a creamy dressing.

  • 5

    Pour the dressing over the salad and toss gently to combine all the flavors.

  • 6

    Serve immediately for a fresh, satisfying, and nutritious lunch.