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.

Lentil and Quinoa Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Roasted Chickpeas

A vibrant, nutrient-packed vegan salad featuring a balanced mix of extra-firm tofu, delicate lentils, fluffy quinoa, crispy roasted chickpeas, and fresh edamame, all tossed with peppery arugula and a bright lemon-tahini dressing. This colorful bowl delivers a satisfying crunch and a harmonious blend of textures and flavors to fuel your day.

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NUTRITION

338kcal
Protein
33.8g
Fat
9.8g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

100g Extra-Firm Tofu

1/4 cup Cooked Green Lentils

1/4 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1/3 cup Shelled Edamame

1 cup Fresh Arugula

1 tbsp Lemon-Tahini Dressing

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PREPARATION

  • 1

    Press the extra-firm tofu to remove excess moisture and then cut it into small cubes.

  • 2

    Preheat your oven to 400°F. Toss chickpeas with a pinch of salt, pepper, and a teaspoon of olive oil if desired, and roast on a baking sheet for about 20-25 minutes until crispy.

  • 3

    In a bowl, combine the cooked green lentils, cooked quinoa, and shelled edamame.

  • 4

    Gently fold in the cubed tofu and roasted chickpeas along with fresh arugula.

  • 5

    Drizzle the lemon-tahini dressing over the salad, toss lightly to combine, and serve immediately.

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.

Lentil and Quinoa Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Roasted Chickpeas

A vibrant, nutrient-packed vegan salad featuring a balanced mix of extra-firm tofu, delicate lentils, fluffy quinoa, crispy roasted chickpeas, and fresh edamame, all tossed with peppery arugula and a bright lemon-tahini dressing. This colorful bowl delivers a satisfying crunch and a harmonious blend of textures and flavors to fuel your day.

NUTRITION

338kcal
Protein
33.8g
Fat
9.8g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

100g Extra-Firm Tofu

1/4 cup Cooked Green Lentils

1/4 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1/3 cup Shelled Edamame

1 cup Fresh Arugula

1 tbsp Lemon-Tahini Dressing

PREPARATION

  • 1

    Press the extra-firm tofu to remove excess moisture and then cut it into small cubes.

  • 2

    Preheat your oven to 400°F. Toss chickpeas with a pinch of salt, pepper, and a teaspoon of olive oil if desired, and roast on a baking sheet for about 20-25 minutes until crispy.

  • 3

    In a bowl, combine the cooked green lentils, cooked quinoa, and shelled edamame.

  • 4

    Gently fold in the cubed tofu and roasted chickpeas along with fresh arugula.

  • 5

    Drizzle the lemon-tahini dressing over the salad, toss lightly to combine, and serve immediately.