Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

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

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

A vibrant, refreshing salad featuring crispy chickpeas and fluffy quinoa tossed with fresh mixed greens, cucumber, and cherry tomatoes, all drizzled with a zesty lemon-tahini dressing. Perfect for a light yet satisfying lunch that balances texture and tang.

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NUTRITION

370kcal
Protein
14.4g
Fat
11.3g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.67 cup cooked chickpeas (110g)

0.5 cup cooked quinoa (92g)

1 cup mixed salad greens (25g)

0.25 cup diced cucumber (30g)

0.25 cup halved cherry tomatoes (40g)

1 teaspoon tahini (5g)

1 tablespoon lemon juice (15g)

1 teaspoon extra virgin olive oil (5g)

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PREPARATION

  • 1

    In a dry skillet over medium-high heat, add the cooked chickpeas and toast them lightly for 3-4 minutes until they become crispy. Stir frequently to prevent burning.

  • 2

    In a large bowl, combine the toasted chickpeas, cooked quinoa, mixed salad greens, diced cucumber, and halved cherry tomatoes.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, and extra virgin olive oil until smooth and well combined. If needed, add a tablespoon of water to reach your desired dressing consistency.

  • 4

    Drizzle the lemon-tahini dressing over the salad and toss gently to ensure all components are evenly coated.

  • 5

    Serve immediately and enjoy the refreshing flavors and delightful crunch of this wholesome salad.

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

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

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

A vibrant, refreshing salad featuring crispy chickpeas and fluffy quinoa tossed with fresh mixed greens, cucumber, and cherry tomatoes, all drizzled with a zesty lemon-tahini dressing. Perfect for a light yet satisfying lunch that balances texture and tang.

NUTRITION

370kcal
Protein
14.4g
Fat
11.3g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.67 cup cooked chickpeas (110g)

0.5 cup cooked quinoa (92g)

1 cup mixed salad greens (25g)

0.25 cup diced cucumber (30g)

0.25 cup halved cherry tomatoes (40g)

1 teaspoon tahini (5g)

1 tablespoon lemon juice (15g)

1 teaspoon extra virgin olive oil (5g)

PREPARATION

  • 1

    In a dry skillet over medium-high heat, add the cooked chickpeas and toast them lightly for 3-4 minutes until they become crispy. Stir frequently to prevent burning.

  • 2

    In a large bowl, combine the toasted chickpeas, cooked quinoa, mixed salad greens, diced cucumber, and halved cherry tomatoes.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, and extra virgin olive oil until smooth and well combined. If needed, add a tablespoon of water to reach your desired dressing consistency.

  • 4

    Drizzle the lemon-tahini dressing over the salad and toss gently to ensure all components are evenly coated.

  • 5

    Serve immediately and enjoy the refreshing flavors and delightful crunch of this wholesome salad.