YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing
A vibrant, hearty salad featuring crispy roasted chickpeas and delicate quinoa tossed with fresh mixed greens, all brought together by a tangy, creamy lemon-tahini dressing. This light yet satisfying dish offers a burst of flavors with every bite and is perfect for a protein-conscious lunch.
INGREDIENTS
1/2 cup Roasted Chickpeas (125 g)
1/10 cup Cooked Quinoa (25 g)
4 tbsp Nonfat Greek Yogurt (60 g)
1 cup Mixed Salad Greens (30 g)
1/4 tbsp Tahini (approx. 4 g)
1 tbsp Fresh Lemon Juice (15 g)
1 clove minced Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F if you need to crisp up pre-cooked chickpeas. Toss cooked chickpeas with a pinch of salt, pepper, and a little garlic powder, then spread them on a baking sheet and roast for 15-20 minutes until crispy.
In a small bowl, whisk together the nonfat Greek yogurt, tahini, fresh lemon juice, and minced garlic. Season with salt and pepper to taste. Adjust the thickness with a little water if needed.
In a large mixing bowl, combine the mixed salad greens, the measured cooked quinoa, and the roasted chickpeas.
Drizzle the lemon-tahini dressing over the salad and toss gently until all ingredients are evenly coated.
Serve immediately for the freshest texture and flavor.