Crispy Chickpea and Quinoa Power 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 Power Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Salad with Lemon Tahini Dressing

Enjoy a refreshing and hearty salad featuring crispy roasted chickpeas, fluffy quinoa, and vibrant edamame, tossed with mixed greens, juicy cherry tomatoes, crisp cucumber, and a zingy lemon tahini dressing. This power-packed salad delivers a satisfying blend of textures and flavors perfect for a nourishing midday meal.

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NUTRITION

574kcal
Protein
29.9g
Fat
20.1g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (drained, rinsed)

1/2 cup cooked quinoa

1/2 cup shelled edamame (cooked)

1 oz crumbled feta cheese

2 cups mixed greens (spinach & arugula)

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, sliced

1/4 cup red onion, thinly sliced

Dressing: 1 tsp tahini, 1 tbsp fresh lemon juice, 1/2 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the canned chickpeas on a baking sheet, drizzle with a tiny splash of olive oil, and season with salt, pepper, and any herbs you like. Roast for about 20 minutes until they are crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions if not already cooked. Set aside to cool slightly.

  • 3

    In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  • 4

    Add the cooked quinoa, roasted chickpeas, and shelled edamame to the bowl.

  • 5

    Crumble the feta cheese over the salad.

  • 6

    For the lemon tahini dressing, whisk together the tahini, fresh lemon juice, and olive oil. Adjust seasoning with salt and pepper as needed.

  • 7

    Drizzle the dressing over the salad, gently toss to combine all the ingredients, and serve immediately.

Crispy Chickpea and Quinoa Power 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 Power Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Salad with Lemon Tahini Dressing

Enjoy a refreshing and hearty salad featuring crispy roasted chickpeas, fluffy quinoa, and vibrant edamame, tossed with mixed greens, juicy cherry tomatoes, crisp cucumber, and a zingy lemon tahini dressing. This power-packed salad delivers a satisfying blend of textures and flavors perfect for a nourishing midday meal.

NUTRITION

574kcal
Protein
29.9g
Fat
20.1g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (drained, rinsed)

1/2 cup cooked quinoa

1/2 cup shelled edamame (cooked)

1 oz crumbled feta cheese

2 cups mixed greens (spinach & arugula)

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, sliced

1/4 cup red onion, thinly sliced

Dressing: 1 tsp tahini, 1 tbsp fresh lemon juice, 1/2 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the canned chickpeas on a baking sheet, drizzle with a tiny splash of olive oil, and season with salt, pepper, and any herbs you like. Roast for about 20 minutes until they are crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions if not already cooked. Set aside to cool slightly.

  • 3

    In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  • 4

    Add the cooked quinoa, roasted chickpeas, and shelled edamame to the bowl.

  • 5

    Crumble the feta cheese over the salad.

  • 6

    For the lemon tahini dressing, whisk together the tahini, fresh lemon juice, and olive oil. Adjust seasoning with salt and pepper as needed.

  • 7

    Drizzle the dressing over the salad, gently toss to combine all the ingredients, and serve immediately.