Crispy Chickpea and Quinoa Salad with Lemon Dressing

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

Crispy Chickpea and Quinoa Salad with Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Dressing

Enjoy a refreshing and flavorful salad featuring light, fluffy quinoa combined with crispy roasted chickpeas and tender cubes of grilled tofu, tossed with fresh cucumber, cherry tomatoes, and spinach, all dressed up with a zesty lemon dressing. This vibrant dish offers a satisfying crunch and a burst of citrus for a healthy, protein-rich meal.

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NUTRITION

269kcal
Protein
13.6g
Fat
8.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa (92g)

0.25 cup cooked Chickpeas (45g)

1 combined serving Mixed Vegetables (100g)

0.25 cup cubed Firm Tofu (60g)

0.5 teaspoon Olive Oil (2.3g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Rinse and drain the cooked quinoa and place it in a large mixing bowl.

  • 2

    Gently toss the cooked chickpeas with a pinch of salt, pepper, and any preferred spices to enhance crispiness. For extra crunch, you could optionally roast them in the oven at 400°F for 10 minutes.

  • 3

    Add the mixed vegetables – a combination of fresh spinach, diced cucumber, and halved cherry tomatoes – to the bowl with quinoa.

  • 4

    Cube the firm tofu and, if desired, lightly grill or pan-sear it until the edges are golden for added texture, then add it to the bowl.

  • 5

    In a small container, whisk together lemon juice and olive oil. Drizzle the dressing evenly over the salad.

  • 6

    Toss all ingredients gently to combine until everything is coated in the lemon dressing. Season with salt and pepper to taste.

  • 7

    Serve immediately for a refreshing, nutrient-packed lunch.

Crispy Chickpea and Quinoa Salad with Lemon Dressing

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

Crispy Chickpea and Quinoa Salad with Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Dressing

Enjoy a refreshing and flavorful salad featuring light, fluffy quinoa combined with crispy roasted chickpeas and tender cubes of grilled tofu, tossed with fresh cucumber, cherry tomatoes, and spinach, all dressed up with a zesty lemon dressing. This vibrant dish offers a satisfying crunch and a burst of citrus for a healthy, protein-rich meal.

NUTRITION

269kcal
Protein
13.6g
Fat
8.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa (92g)

0.25 cup cooked Chickpeas (45g)

1 combined serving Mixed Vegetables (100g)

0.25 cup cubed Firm Tofu (60g)

0.5 teaspoon Olive Oil (2.3g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Rinse and drain the cooked quinoa and place it in a large mixing bowl.

  • 2

    Gently toss the cooked chickpeas with a pinch of salt, pepper, and any preferred spices to enhance crispiness. For extra crunch, you could optionally roast them in the oven at 400°F for 10 minutes.

  • 3

    Add the mixed vegetables – a combination of fresh spinach, diced cucumber, and halved cherry tomatoes – to the bowl with quinoa.

  • 4

    Cube the firm tofu and, if desired, lightly grill or pan-sear it until the edges are golden for added texture, then add it to the bowl.

  • 5

    In a small container, whisk together lemon juice and olive oil. Drizzle the dressing evenly over the salad.

  • 6

    Toss all ingredients gently to combine until everything is coated in the lemon dressing. Season with salt and pepper to taste.

  • 7

    Serve immediately for a refreshing, nutrient-packed lunch.