Crispy Chickpea and Quinoa Salad with Lemon Vinaigrette

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

Crispy Chickpea and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Vinaigrette

A refreshing and crunchy salad featuring crispy roasted chickpeas, a light touch of cooked quinoa, and vibrant vegetables, all tossed in a zesty lemon vinaigrette. This dish offers a delightful combination of textures and flavors perfect for a satisfying lunch.

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NUTRITION

259kcal
Protein
13.6g
Fat
6.4g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (drained)

2 tablespoons cooked quinoa

3 tablespoons shelled edamame

1/4 cup diced red bell pepper

1/4 cup diced cucumber

0.5 teaspoon olive oil

Juice from 1/2 lemon

Spices (cumin & paprika) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with a pinch of ground cumin, paprika, and a tiny drizzle of olive oil. Spread them out on a baking sheet.

  • 4

    Roast the chickpeas in the oven for 20-25 minutes until they turn crispy, shaking the pan halfway through.

  • 5

    While the chickpeas roast, prepare the base of your salad by combining the cooked quinoa, shelled edamame, diced red bell pepper, and cucumber in a large bowl.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, and a pinch more of cumin and paprika. Adjust seasoning to taste.

  • 7

    Once the chickpeas are crispy, allow them to cool for a few minutes, then add them to the salad mix.

  • 8

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

  • 9

    Serve immediately and enjoy your crunchy, light, and flavorful chickpea and quinoa salad.

Crispy Chickpea and Quinoa Salad with Lemon Vinaigrette

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

Crispy Chickpea and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Vinaigrette

A refreshing and crunchy salad featuring crispy roasted chickpeas, a light touch of cooked quinoa, and vibrant vegetables, all tossed in a zesty lemon vinaigrette. This dish offers a delightful combination of textures and flavors perfect for a satisfying lunch.

NUTRITION

259kcal
Protein
13.6g
Fat
6.4g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup canned chickpeas (drained)

2 tablespoons cooked quinoa

3 tablespoons shelled edamame

1/4 cup diced red bell pepper

1/4 cup diced cucumber

0.5 teaspoon olive oil

Juice from 1/2 lemon

Spices (cumin & paprika) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with a pinch of ground cumin, paprika, and a tiny drizzle of olive oil. Spread them out on a baking sheet.

  • 4

    Roast the chickpeas in the oven for 20-25 minutes until they turn crispy, shaking the pan halfway through.

  • 5

    While the chickpeas roast, prepare the base of your salad by combining the cooked quinoa, shelled edamame, diced red bell pepper, and cucumber in a large bowl.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, and a pinch more of cumin and paprika. Adjust seasoning to taste.

  • 7

    Once the chickpeas are crispy, allow them to cool for a few minutes, then add them to the salad mix.

  • 8

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

  • 9

    Serve immediately and enjoy your crunchy, light, and flavorful chickpea and quinoa salad.