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

Enjoy a hearty and vibrant vegan salad that combines creamy lentils, fluffy quinoa, crunchy roasted chickpeas, and bright edamame, all tossed together and finished with a savory sprinkle of nutritional yeast. This power salad delivers a satisfying balance of textures and flavors that will fuel your day.

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NUTRITION

560kcal
Protein
39g
Fat
8g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1 cup cooked Lentils (198g)

1/3 cup roasted Chickpeas (50g)

1/2 cup shelled Edamame (78g)

1 tablespoon Nutritional Yeast (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) if you need to roast your chickpeas. Spread drained chickpeas on a baking sheet, toss with a pinch of salt, pepper, and a drizzle of olive oil if desired, and roast for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa and lentils if not already cooked. For quinoa, rinse well and simmer in water until fluffy. For lentils, simmer in water until tender, then drain.

  • 3

    Lightly steam or microwave the shelled edamame until heated through.

  • 4

    In a large salad bowl, combine the cooked quinoa, lentils, roasted chickpeas, and edamame.

  • 5

    Sprinkle nutritional yeast over the salad and gently toss to combine all the flavors.

  • 6

    Serve warm or chilled as a satisfying power lunch.

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

Enjoy a hearty and vibrant vegan salad that combines creamy lentils, fluffy quinoa, crunchy roasted chickpeas, and bright edamame, all tossed together and finished with a savory sprinkle of nutritional yeast. This power salad delivers a satisfying balance of textures and flavors that will fuel your day.

NUTRITION

560kcal
Protein
39g
Fat
8g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1 cup cooked Lentils (198g)

1/3 cup roasted Chickpeas (50g)

1/2 cup shelled Edamame (78g)

1 tablespoon Nutritional Yeast (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) if you need to roast your chickpeas. Spread drained chickpeas on a baking sheet, toss with a pinch of salt, pepper, and a drizzle of olive oil if desired, and roast for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa and lentils if not already cooked. For quinoa, rinse well and simmer in water until fluffy. For lentils, simmer in water until tender, then drain.

  • 3

    Lightly steam or microwave the shelled edamame until heated through.

  • 4

    In a large salad bowl, combine the cooked quinoa, lentils, roasted chickpeas, and edamame.

  • 5

    Sprinkle nutritional yeast over the salad and gently toss to combine all the flavors.

  • 6

    Serve warm or chilled as a satisfying power lunch.