Chickpea Spinach Salad with Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea Spinach Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Spinach Salad with Lemon Tahini Dressing

A refreshing and satisfying salad featuring tender chickpeas and fresh baby spinach tossed with crunchy cucumber and red onion, all lightly dressed in a zesty lemon tahini dressing with a hint of olive oil. Perfectly balanced for a light yet protein-conscious lunch.

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NUTRITION

280kcal
Protein
11.1g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

2 cups baby spinach (60g)

2 tsp tahini (10g)

1/4 cup diced cucumber (30g)

1 tbsp chopped red onion (10g)

1/2 tbsp extra virgin olive oil (7g)

1 tbsp lemon juice (15g)

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas if not already done.

  • 2

    In a large bowl, add the baby spinach, diced cucumber, and chopped red onion.

  • 3

    Add the chickpeas to the bowl.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and extra virgin olive oil until smooth.

  • 5

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

  • 6

    Season with salt and pepper to taste, if desired, and serve immediately.

Chickpea Spinach Salad with Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea Spinach Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Spinach Salad with Lemon Tahini Dressing

A refreshing and satisfying salad featuring tender chickpeas and fresh baby spinach tossed with crunchy cucumber and red onion, all lightly dressed in a zesty lemon tahini dressing with a hint of olive oil. Perfectly balanced for a light yet protein-conscious lunch.

NUTRITION

280kcal
Protein
11.1g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

2 cups baby spinach (60g)

2 tsp tahini (10g)

1/4 cup diced cucumber (30g)

1 tbsp chopped red onion (10g)

1/2 tbsp extra virgin olive oil (7g)

1 tbsp lemon juice (15g)

PREPARATION

  • 1

    Rinse and drain the canned chickpeas if not already done.

  • 2

    In a large bowl, add the baby spinach, diced cucumber, and chopped red onion.

  • 3

    Add the chickpeas to the bowl.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and extra virgin olive oil until smooth.

  • 5

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

  • 6

    Season with salt and pepper to taste, if desired, and serve immediately.