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

A vibrant, protein-packed vegan power salad featuring a medley of warm quinoa, tender lentils, crispy roasted chickpeas, and bright edamame. This satisfying bowl delivers a delightful crunch with every bite, balanced with a zesty lemon touch to elevate its clean, wholesome flavors.

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NUTRITION

485kcal
Protein
32.1g
Fat
6.6g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (92g)

1 cup Cooked Lentils (198g)

1/3 cup Roasted Chickpeas (50g)

1/4 cup Shelled Edamame (37g)

1 tablespoon Fresh Lemon Juice

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if preparing your own roasted chickpeas. If using pre-roasted chickpeas, skip to the next step.

  • 2

    For homemade roasted chickpeas, rinse, drain, and pat dry a can of chickpeas. Toss them with a little olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until crispy.

  • 3

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

  • 4

    Drizzle fresh lemon juice over the mixture and season with sea salt and black pepper to taste. Gently toss to combine and let the flavors meld.

  • 5

    Serve immediately for a warm, crisp, and satisfying power salad.

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

A vibrant, protein-packed vegan power salad featuring a medley of warm quinoa, tender lentils, crispy roasted chickpeas, and bright edamame. This satisfying bowl delivers a delightful crunch with every bite, balanced with a zesty lemon touch to elevate its clean, wholesome flavors.

NUTRITION

485kcal
Protein
32.1g
Fat
6.6g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (92g)

1 cup Cooked Lentils (198g)

1/3 cup Roasted Chickpeas (50g)

1/4 cup Shelled Edamame (37g)

1 tablespoon Fresh Lemon Juice

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if preparing your own roasted chickpeas. If using pre-roasted chickpeas, skip to the next step.

  • 2

    For homemade roasted chickpeas, rinse, drain, and pat dry a can of chickpeas. Toss them with a little olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until crispy.

  • 3

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

  • 4

    Drizzle fresh lemon juice over the mixture and season with sea salt and black pepper to taste. Gently toss to combine and let the flavors meld.

  • 5

    Serve immediately for a warm, crisp, and satisfying power salad.