YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing
A vibrant, crunchy quinoa and chickpea salad tossed with fresh vegetables and a tangy lemon tahini dressing. This dish delivers a satisfying combination of textures and flavors—crisp veggies, creamy feta, and a zesty finish that makes every bite refreshing and balanced.
INGREDIENTS
1/2 cup cooked chickpeas
1/3 cup cooked quinoa
1/4 cup crumbled feta cheese
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1 cup baby spinach
1/2 tablespoon tahini
1 tablespoon fresh lemon juice
1 clove garlic, minced
PREPARATION
Preheat a non-stick skillet over medium heat and add the chickpeas. Dry roast them for 5-7 minutes until they are lightly crispy, stirring frequently.
In a bowl, combine the roasted chickpeas with cooked quinoa, crumbled feta, diced cucumber, diced red bell pepper, and baby spinach.
In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and 1-2 tablespoons of water until smooth and creamy. Adjust water to reach desired dressing consistency.
Pour the lemon tahini dressing over the salad and toss gently to coat all the ingredients evenly.
Serve immediately to enjoy the contrast in textures and the bright, zesty flavors.