Grilled Lentil and Quinoa Patties with Creamy Chickpea Salad

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

Grilled Lentil and Quinoa Patties with Creamy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lentil and Quinoa Patties with Creamy Chickpea Salad

Enjoy these savory, protein-packed vegan patties made with a blend of green lentils, quinoa, tempeh, and a hint of pea protein. Paired with a refreshing, lightly seasoned chickpea salad featuring crisp cucumber and juicy tomatoes with a splash of lemon, this dish offers a balanced mix of textures and vibrant flavors perfect for a wholesome lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

439kcal
Protein
38.8g
Fat
16.4g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked green lentils

3 tbsp cooked quinoa

100 grams tempeh

1 tbsp flaxseed meal (prepared as flax egg)

1/2 serving (approx. 15g) pea protein powder

1/8 cup cooked chickpeas

1/4 cup diced cucumber

1/4 medium tomato, diced

1 tbsp lemon juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a mixing bowl, combine the cooked green lentils, cooked quinoa, crumbled tempeh, flax egg, and pea protein powder. Season with a pinch of salt and pepper.

  • 2

    Gently mash the mixture with a fork to form a cohesive mixture, being careful not to over-process to maintain texture.

  • 3

    Form the mixture into patties of even size.

  • 4

    Preheat a grill pan over medium heat and lightly oil the surface.

  • 5

    Grill the patties for about 4-5 minutes on each side until they are nicely browned and heated through.

  • 6

    For the salad, combine the cooked chickpeas with diced cucumber and tomato in a small bowl.

  • 7

    Drizzle the lemon juice over the salad and season lightly with salt and pepper, tossing gently to combine.

  • 8

    Plate the warm patties alongside the fresh, tangy chickpea salad and serve immediately.

Grilled Lentil and Quinoa Patties with Creamy Chickpea Salad

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

Grilled Lentil and Quinoa Patties with Creamy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lentil and Quinoa Patties with Creamy Chickpea Salad

Enjoy these savory, protein-packed vegan patties made with a blend of green lentils, quinoa, tempeh, and a hint of pea protein. Paired with a refreshing, lightly seasoned chickpea salad featuring crisp cucumber and juicy tomatoes with a splash of lemon, this dish offers a balanced mix of textures and vibrant flavors perfect for a wholesome lunch.

NUTRITION

439kcal
Protein
38.8g
Fat
16.4g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked green lentils

3 tbsp cooked quinoa

100 grams tempeh

1 tbsp flaxseed meal (prepared as flax egg)

1/2 serving (approx. 15g) pea protein powder

1/8 cup cooked chickpeas

1/4 cup diced cucumber

1/4 medium tomato, diced

1 tbsp lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

    In a mixing bowl, combine the cooked green lentils, cooked quinoa, crumbled tempeh, flax egg, and pea protein powder. Season with a pinch of salt and pepper.

  • 2

    Gently mash the mixture with a fork to form a cohesive mixture, being careful not to over-process to maintain texture.

  • 3

    Form the mixture into patties of even size.

  • 4

    Preheat a grill pan over medium heat and lightly oil the surface.

  • 5

    Grill the patties for about 4-5 minutes on each side until they are nicely browned and heated through.

  • 6

    For the salad, combine the cooked chickpeas with diced cucumber and tomato in a small bowl.

  • 7

    Drizzle the lemon juice over the salad and season lightly with salt and pepper, tossing gently to combine.

  • 8

    Plate the warm patties alongside the fresh, tangy chickpea salad and serve immediately.