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 salad featuring hearty green lentils, crisp roasted chickpeas, and savory baked tofu paired with a zesty lemon herb dressing. This salad delivers a satisfying crunch and a burst of fresh flavors that make every bite memorable.

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NUTRITION

453kcal
Protein
36.3g
Fat
7.6g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

1/2 cup Roasted Chickpeas (82g)

100g Baked Firm Tofu

1 cup Fresh Arugula

1 tbsp Fresh Lemon Juice

1/2 tsp Hemp Seeds

Sea Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast chickpeas. Rinse and drain a can of chickpeas or use dried chickpeas that have been soaked, then pat them dry. Toss with a little sea salt, pepper, and a drizzle of olive oil if desired, and roast until crispy (about 20-25 minutes).

  • 2

    While chickpeas are roasting, prepare the lentils by cooking them until tender if not already cooked. Allow to cool slightly.

  • 3

    Cube the firm tofu and bake in the oven at 400°F for about 15 minutes or until golden and slightly crispy on the edges. Season lightly with salt and pepper.

  • 4

    In a large bowl, combine the cooked green lentils, roasted chickpeas, baked tofu, and fresh arugula.

  • 5

    Drizzle with fresh lemon juice, add hemp seeds, and gently toss the salad to distribute the flavors. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Serve immediately for a fresh, nutritious, and protein-packed vegan lunch.

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 salad featuring hearty green lentils, crisp roasted chickpeas, and savory baked tofu paired with a zesty lemon herb dressing. This salad delivers a satisfying crunch and a burst of fresh flavors that make every bite memorable.

NUTRITION

453kcal
Protein
36.3g
Fat
7.6g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

1/2 cup Roasted Chickpeas (82g)

100g Baked Firm Tofu

1 cup Fresh Arugula

1 tbsp Fresh Lemon Juice

1/2 tsp Hemp Seeds

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast chickpeas. Rinse and drain a can of chickpeas or use dried chickpeas that have been soaked, then pat them dry. Toss with a little sea salt, pepper, and a drizzle of olive oil if desired, and roast until crispy (about 20-25 minutes).

  • 2

    While chickpeas are roasting, prepare the lentils by cooking them until tender if not already cooked. Allow to cool slightly.

  • 3

    Cube the firm tofu and bake in the oven at 400°F for about 15 minutes or until golden and slightly crispy on the edges. Season lightly with salt and pepper.

  • 4

    In a large bowl, combine the cooked green lentils, roasted chickpeas, baked tofu, and fresh arugula.

  • 5

    Drizzle with fresh lemon juice, add hemp seeds, and gently toss the salad to distribute the flavors. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Serve immediately for a fresh, nutritious, and protein-packed vegan lunch.