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

Enjoy a fresh and vibrant salad featuring crispy chickpeas, light quinoa, and a burst of garden-fresh vegetables, all drizzled with a tangy lemon-tahini dressing. This refreshing lunch balances textures and flavors while staying perfectly within your nutritional targets.

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NUTRITION

355kcal
Protein
18g
Fat
8.9g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx 92g)

1/2 cup canned chickpeas, drained (approx 82g)

1/4 cup shelled edamame (approx 38g)

1/4 cup diced cucumber (approx 30g)

1/2 cup halved cherry tomatoes (approx 75g)

1 tablespoon minced red onion (approx 10g)

1 teaspoon tahini (approx 5g)

1 tablespoon fresh lemon juice (approx 15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the cooked quinoa, toasted chickpeas, shelled edamame, diced cucumber, halved cherry tomatoes, and minced red onion.

  • 3

    In a small bowl, whisk together tahini and fresh lemon juice to create the dressing. Season with a pinch of salt and pepper.

  • 4

    Drizzle the lemon-tahini dressing over the salad and toss gently to combine all ingredients evenly.

  • 5

    Taste and adjust seasonings if necessary, then serve immediately or refrigerate for a refreshing cold 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

Enjoy a fresh and vibrant salad featuring crispy chickpeas, light quinoa, and a burst of garden-fresh vegetables, all drizzled with a tangy lemon-tahini dressing. This refreshing lunch balances textures and flavors while staying perfectly within your nutritional targets.

NUTRITION

355kcal
Protein
18g
Fat
8.9g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx 92g)

1/2 cup canned chickpeas, drained (approx 82g)

1/4 cup shelled edamame (approx 38g)

1/4 cup diced cucumber (approx 30g)

1/2 cup halved cherry tomatoes (approx 75g)

1 tablespoon minced red onion (approx 10g)

1 teaspoon tahini (approx 5g)

1 tablespoon fresh lemon juice (approx 15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the cooked quinoa, toasted chickpeas, shelled edamame, diced cucumber, halved cherry tomatoes, and minced red onion.

  • 3

    In a small bowl, whisk together tahini and fresh lemon juice to create the dressing. Season with a pinch of salt and pepper.

  • 4

    Drizzle the lemon-tahini dressing over the salad and toss gently to combine all ingredients evenly.

  • 5

    Taste and adjust seasonings if necessary, then serve immediately or refrigerate for a refreshing cold salad.