Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

A vibrant, plant-based power salad featuring tender cooked lentils, crispy pan-seared tempeh, and fresh, bright edamame tossed with mixed greens and cucumber. This nutrient-packed bowl offers a satisfying crunch and a harmonious balance of flavors—perfect for a mid-day boost.

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NUTRITION

360kcal
Protein
34.7g
Fat
10.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

80g Tempeh

1/2 cup Shelled Edamame (75g)

1 cup Mixed Salad Greens (55g)

1/4 cup Cucumber slices (30g)

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PREPARATION

  • 1

    Drain and rinse the cooked lentils if needed and set aside.

  • 2

    Cut the tempeh into small bite-sized cubes. Lightly season with salt, pepper, and a pinch of smoked paprika.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tempeh cubes. Sauté for about 5-7 minutes until the edges become crispy and golden. Remove from heat and let cool slightly.

  • 4

    In a large bowl, combine the mixed salad greens and cucumber slices.

  • 5

    Add the cooked lentils, sautéed tempeh, and shelled edamame to the bowl.

  • 6

    Gently toss all ingredients together. Optionally, add a squeeze of lemon juice or a light vinaigrette if desired (keeping in mind the overall calorie goal).

  • 7

    Serve immediately for the best texture and flavor.

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Roasted Chickpeas

A vibrant, plant-based power salad featuring tender cooked lentils, crispy pan-seared tempeh, and fresh, bright edamame tossed with mixed greens and cucumber. This nutrient-packed bowl offers a satisfying crunch and a harmonious balance of flavors—perfect for a mid-day boost.

NUTRITION

360kcal
Protein
34.7g
Fat
10.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (100g)

80g Tempeh

1/2 cup Shelled Edamame (75g)

1 cup Mixed Salad Greens (55g)

1/4 cup Cucumber slices (30g)

PREPARATION

  • 1

    Drain and rinse the cooked lentils if needed and set aside.

  • 2

    Cut the tempeh into small bite-sized cubes. Lightly season with salt, pepper, and a pinch of smoked paprika.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tempeh cubes. Sauté for about 5-7 minutes until the edges become crispy and golden. Remove from heat and let cool slightly.

  • 4

    In a large bowl, combine the mixed salad greens and cucumber slices.

  • 5

    Add the cooked lentils, sautéed tempeh, and shelled edamame to the bowl.

  • 6

    Gently toss all ingredients together. Optionally, add a squeeze of lemon juice or a light vinaigrette if desired (keeping in mind the overall calorie goal).

  • 7

    Serve immediately for the best texture and flavor.