Chickpea and Quinoa Salad with Lemon-Tahini Dressing

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

Chickpea and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Salad with Lemon-Tahini Dressing

Enjoy a refreshing and nutrient-packed salad featuring tender chickpeas and light quinoa mixed with crisp cucumber and sweet cherry tomatoes. A creamy, tangy dressing blending nonfat Greek yogurt with a hint of tahini and lemon juice brings it all together for a balanced flexitarian meal.

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NUTRITION

288kcal
Protein
20g
Fat
6g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas (82g)

1/4 cup cooked quinoa (43g)

85g nonfat Greek yogurt

1/4 cup diced cucumber (26g)

1 serving cherry tomatoes (50g, halved)

1 tablespoon lemon juice

1 teaspoon tahini

1 tablespoon fresh parsley

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, combine the cooked chickpeas and cooked quinoa.

  • 2

    Stir in the diced cucumber and halved cherry tomatoes.

  • 3

    In a separate small bowl, whisk together nonfat Greek yogurt, lemon juice, tahini, and chopped fresh parsley until smooth.

  • 4

    Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 5

    Season with salt and pepper to taste, and serve immediately or chill for 30 minutes to meld the flavors.

Chickpea and Quinoa Salad with Lemon-Tahini Dressing

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

Chickpea and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Salad with Lemon-Tahini Dressing

Enjoy a refreshing and nutrient-packed salad featuring tender chickpeas and light quinoa mixed with crisp cucumber and sweet cherry tomatoes. A creamy, tangy dressing blending nonfat Greek yogurt with a hint of tahini and lemon juice brings it all together for a balanced flexitarian meal.

NUTRITION

288kcal
Protein
20g
Fat
6g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked chickpeas (82g)

1/4 cup cooked quinoa (43g)

85g nonfat Greek yogurt

1/4 cup diced cucumber (26g)

1 serving cherry tomatoes (50g, halved)

1 tablespoon lemon juice

1 teaspoon tahini

1 tablespoon fresh parsley

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium bowl, combine the cooked chickpeas and cooked quinoa.

  • 2

    Stir in the diced cucumber and halved cherry tomatoes.

  • 3

    In a separate small bowl, whisk together nonfat Greek yogurt, lemon juice, tahini, and chopped fresh parsley until smooth.

  • 4

    Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 5

    Season with salt and pepper to taste, and serve immediately or chill for 30 minutes to meld the flavors.