Chickpea and Roasted Vegetable Salad with Creamy Lemon Tahini Dressing

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

Chickpea and Roasted Vegetable Salad with Creamy Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Roasted Vegetable Salad with Creamy Lemon Tahini Dressing

Enjoy a vibrant mix of hearty chickpeas and fire-roasted vegetables tossed with a silky, citrus-infused lemon tahini dressing. Grilled tofu and a sprinkle of hemp seeds add an extra boost of protein, making this salad a nourishing feast of textures, flavors, and colors.

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NUTRITION

549kcal
Protein
31.6g
Fat
21.2g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic, minced

3 ounces Firm Tofu, grilled

1 tbsp Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced red bell pepper, zucchini, and red onion with a touch of olive oil, salt, and pepper, and roast them on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, press and slice the firm tofu into 1/2-inch pieces. Grill the tofu on a preheated grill pan for about 3-4 minutes on each side until grill marks appear.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, a tablespoon of warm water, and a pinch of salt to create a creamy dressing.

  • 4

    In a large salad bowl, combine the chickpeas, roasted vegetables, and grilled tofu. Drizzle the lemon tahini dressing over the top and sprinkle hemp seeds for added crunch.

  • 5

    Toss the salad gently to ensure the dressing is evenly distributed. Serve immediately or at room temperature.

Chickpea and Roasted Vegetable Salad with Creamy Lemon Tahini Dressing

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

Chickpea and Roasted Vegetable Salad with Creamy Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Roasted Vegetable Salad with Creamy Lemon Tahini Dressing

Enjoy a vibrant mix of hearty chickpeas and fire-roasted vegetables tossed with a silky, citrus-infused lemon tahini dressing. Grilled tofu and a sprinkle of hemp seeds add an extra boost of protein, making this salad a nourishing feast of textures, flavors, and colors.

NUTRITION

549kcal
Protein
31.6g
Fat
21.2g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic, minced

3 ounces Firm Tofu, grilled

1 tbsp Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced red bell pepper, zucchini, and red onion with a touch of olive oil, salt, and pepper, and roast them on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, press and slice the firm tofu into 1/2-inch pieces. Grill the tofu on a preheated grill pan for about 3-4 minutes on each side until grill marks appear.

  • 3

    In a small bowl, whisk together tahini, lemon juice, minced garlic, a tablespoon of warm water, and a pinch of salt to create a creamy dressing.

  • 4

    In a large salad bowl, combine the chickpeas, roasted vegetables, and grilled tofu. Drizzle the lemon tahini dressing over the top and sprinkle hemp seeds for added crunch.

  • 5

    Toss the salad gently to ensure the dressing is evenly distributed. Serve immediately or at room temperature.