Chickpea and Quinoa Salad with Crunchy Vegetables

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

Chickpea and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Salad with Crunchy Vegetables

Enjoy a light, fresh and satisfying salad that perfectly balances tender quinoa, hearty chickpeas, and protein-rich tofu with a hint of tangy lemon. This vibrant medley of flavors and textures is crowned with a few crisp baby spinach leaves to deliver an energizing lunchtime meal.

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NUTRITION

250kcal
Protein
16.5g
Fat
7.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa

1/3 cup chickpeas (canned, drained)

2.8 ounces extra firm tofu

1/4 cup baby spinach

1 tablespoon lemon juice

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PREPARATION

  • 1

    Prepare the quinoa according to package directions if not already cooked; allow it to cool.

  • 2

    Rinse and drain the chickpeas if using canned.

  • 3

    Cube the extra firm tofu and, if desired, lightly press to remove excess moisture.

  • 4

    In a mixing bowl, combine the cooled quinoa, chickpeas, and tofu.

  • 5

    Add the baby spinach and drizzle with lemon juice. Gently toss to mix all ingredients together.

  • 6

    Season with salt and pepper to taste. Serve immediately or chill for a refreshing meal.

Chickpea and Quinoa Salad with Crunchy Vegetables

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

Chickpea and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Salad with Crunchy Vegetables

Enjoy a light, fresh and satisfying salad that perfectly balances tender quinoa, hearty chickpeas, and protein-rich tofu with a hint of tangy lemon. This vibrant medley of flavors and textures is crowned with a few crisp baby spinach leaves to deliver an energizing lunchtime meal.

NUTRITION

250kcal
Protein
16.5g
Fat
7.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa

1/3 cup chickpeas (canned, drained)

2.8 ounces extra firm tofu

1/4 cup baby spinach

1 tablespoon lemon juice

PREPARATION

  • 1

    Prepare the quinoa according to package directions if not already cooked; allow it to cool.

  • 2

    Rinse and drain the chickpeas if using canned.

  • 3

    Cube the extra firm tofu and, if desired, lightly press to remove excess moisture.

  • 4

    In a mixing bowl, combine the cooled quinoa, chickpeas, and tofu.

  • 5

    Add the baby spinach and drizzle with lemon juice. Gently toss to mix all ingredients together.

  • 6

    Season with salt and pepper to taste. Serve immediately or chill for a refreshing meal.