Chickpea Quinoa Salad with Creamy Tahini Dressing

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

Chickpea Quinoa Salad with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Salad with Creamy Tahini Dressing

Savor a refreshing bowl of protein-packed quinoa and chickpeas combined with crisp vegetables and a smooth, tangy tahini dressing. This vibrant vegan salad features a delightful mix of textures and flavors, rounded out with a subtle crunch from edamame, making it a nourishing and satisfying meal perfect for a light lunch.

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NUTRITION

435kcal
Protein
20.5g
Fat
14.3g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/2 medium Red Bell Pepper, diced

1/8 cup finely chopped Red Onion

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/4 cup shelled Edamame

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PREPARATION

  • 1

    In a medium bowl, combine the cooked quinoa and chickpeas as the base of your salad.

  • 2

    Add the chopped cucumber, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion to the bowl.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to achieve a creamy, pourable consistency. Season with salt and pepper to taste.

  • 4

    Pour the tahini dressing over the salad and gently toss to combine all the ingredients evenly.

  • 5

    Fold in the shelled edamame to boost the protein content and add a pleasant crunch.

  • 6

    Serve immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.

Chickpea Quinoa Salad with Creamy Tahini Dressing

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

Chickpea Quinoa Salad with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Salad with Creamy Tahini Dressing

Savor a refreshing bowl of protein-packed quinoa and chickpeas combined with crisp vegetables and a smooth, tangy tahini dressing. This vibrant vegan salad features a delightful mix of textures and flavors, rounded out with a subtle crunch from edamame, making it a nourishing and satisfying meal perfect for a light lunch.

NUTRITION

435kcal
Protein
20.5g
Fat
14.3g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/2 medium Red Bell Pepper, diced

1/8 cup finely chopped Red Onion

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/4 cup shelled Edamame

PREPARATION

  • 1

    In a medium bowl, combine the cooked quinoa and chickpeas as the base of your salad.

  • 2

    Add the chopped cucumber, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion to the bowl.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to achieve a creamy, pourable consistency. Season with salt and pepper to taste.

  • 4

    Pour the tahini dressing over the salad and gently toss to combine all the ingredients evenly.

  • 5

    Fold in the shelled edamame to boost the protein content and add a pleasant crunch.

  • 6

    Serve immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.