YOUR SOLIN GENERATED RECIPE
Chickpea and Quinoa Salad with Lemon Tahini Dressing
Enjoy a refreshing, hearty vegan salad featuring tender chickpeas, fluffy quinoa, and vibrant edamame complemented by crisp cucumber and sweet red bell pepper. Drizzled with a zesty lemon tahini dressing and garnished with fresh parsley, this salad bursts with bright flavors and satisfying textures, perfect for a nutritious lunch.
INGREDIENTS
0.5 cup Chickpeas (cooked)
0.33 cup Quinoa (cooked)
0.5 cup Shelled Edamame
0.5 tbsp Tahini
0.25 cup Chopped Cucumber
0.25 cup Chopped Red Bell Pepper
0.5 lemon Juice
Fresh Parsley for garnish
PREPARATION
In a large bowl, combine the cooked chickpeas, cooked quinoa, and shelled edamame.
Add the chopped cucumber and red bell pepper to the mixture.
In a small bowl, whisk together tahini and fresh lemon juice. If needed, thin the dressing with a splash of water until desired consistency is reached.
Drizzle the lemon tahini dressing over the salad and toss gently to combine all the ingredients.
Garnish with fresh parsley and serve immediately, or chill for 30 minutes to let the flavors meld.