Chickpea Quinoa Crunch Bowl with Lemon-Tahini Dressing

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

Chickpea Quinoa Crunch Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Crunch Bowl with Lemon-Tahini Dressing

A vibrant, crunchy bowl that offers a satisfying medley of hearty chickpeas and fluffy quinoa, accented by crisp cucumbers, red bell peppers, and shredded carrots. The tangy lemon-tahini dressing is lightened with a boost of nutritional yeast, turning this vegan bowl into a higher-carb, protein-smart meal that is as appetizing as it is nourishing.

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NUTRITION

296kcal
Protein
16.1g
Fat
4.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (55g)

2/3 cup chickpeas, drained (100g)

1/4 cup sliced cucumber (30g)

1/4 cup sliced red bell pepper (30g)

1/4 cup shredded carrot (25g)

1 tbsp nutritional yeast (5g)

1 tbsp fresh lemon juice (15g)

1 small garlic clove, minced (3g)

Pinch salt and pepper

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PREPARATION

  • 1

    In a bowl, combine the cooked quinoa and chickpeas.

  • 2

    Add the sliced cucumber, red bell pepper, and shredded carrot, gently tossing to mix evenly.

  • 3

    In a small bowl or jar, whisk together the fresh lemon juice, minced garlic, nutritional yeast, and a pinch of salt and pepper to create the dressing.

  • 4

    Drizzle the dressing over the bowl and toss until all ingredients are lightly coated.

  • 5

    Serve immediately to enjoy the fresh crunch, or chill for 10-15 minutes if a cooler bowl is preferred.

Chickpea Quinoa Crunch Bowl with Lemon-Tahini Dressing

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

Chickpea Quinoa Crunch Bowl with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Crunch Bowl with Lemon-Tahini Dressing

A vibrant, crunchy bowl that offers a satisfying medley of hearty chickpeas and fluffy quinoa, accented by crisp cucumbers, red bell peppers, and shredded carrots. The tangy lemon-tahini dressing is lightened with a boost of nutritional yeast, turning this vegan bowl into a higher-carb, protein-smart meal that is as appetizing as it is nourishing.

NUTRITION

296kcal
Protein
16.1g
Fat
4.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (55g)

2/3 cup chickpeas, drained (100g)

1/4 cup sliced cucumber (30g)

1/4 cup sliced red bell pepper (30g)

1/4 cup shredded carrot (25g)

1 tbsp nutritional yeast (5g)

1 tbsp fresh lemon juice (15g)

1 small garlic clove, minced (3g)

Pinch salt and pepper

PREPARATION

  • 1

    In a bowl, combine the cooked quinoa and chickpeas.

  • 2

    Add the sliced cucumber, red bell pepper, and shredded carrot, gently tossing to mix evenly.

  • 3

    In a small bowl or jar, whisk together the fresh lemon juice, minced garlic, nutritional yeast, and a pinch of salt and pepper to create the dressing.

  • 4

    Drizzle the dressing over the bowl and toss until all ingredients are lightly coated.

  • 5

    Serve immediately to enjoy the fresh crunch, or chill for 10-15 minutes if a cooler bowl is preferred.