YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing
Enjoy a vibrant, crunchy salad featuring crispy chickpeas, fluffy quinoa, and a medley of fresh vegetables, all tossed in a creamy lemon-tahini dressing. This salad is both satisfying and light, making it a perfect midday meal.
INGREDIENTS
0.75 cup cooked Chickpeas (123g)
0.33 cup cooked Quinoa (50g)
1 cup Mixed Greens (30g)
0.5 cup chopped Red Bell Pepper (75g)
0.5 cup diced Cucumber (52g)
0.5 oz Feta Cheese (14g)
0.5 tbsp Tahini (7.5g)
1 tbsp Lemon Juice (15g)
0.5 tsp Olive Oil (2.3g)
PREPARATION
Rinse and drain cooked chickpeas, then pat them dry with a paper towel.
Preheat a non-stick skillet over medium heat and add the chickpeas. Toast them for about 5-7 minutes until they become crispy, stirring occasionally.
While the chickpeas crisp up, prepare the quinoa if not pre-cooked and let it cool slightly.
In a large bowl, combine the mixed greens, chopped red bell pepper, and diced cucumber.
Add the warm quinoa and crispy chickpeas to the bowl.
In a small bowl, whisk together tahini, lemon juice, and olive oil to create the dressing. Adjust seasoning to taste if desired.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine all flavors.
Top the salad with crumbled feta cheese and serve immediately.