Chickpea Veggie Salad with Lemon Tahini Dressing

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

Chickpea Veggie Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Veggie Salad with Lemon Tahini Dressing

Enjoy a vibrant, protein-boosted vegan salad that pairs tender chickpeas and light cubes of firm tofu with a burst of colorful chopped vegetables. Finished with a zesty lemon dressing, this salad offers a refreshing and satisfying lunch that keeps your macros in check while delighting your tastebuds.

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NUTRITION

185kcal
Protein
14.3g
Fat
5.1g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup canned chickpeas (drained)

1/4 cup firm tofu, cubed

1/4 cup mixed chopped veggies (tomatoes, cucumber, red bell pepper)

1 tbsp nutritional yeast

1 tbsp lemon juice

1 clove garlic (minced)

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, then measure out 1/3 cup and set aside.

  • 2

    Cut the firm tofu into small cubes. In a bowl, gently toss the tofu with a pinch of salt and pepper.

  • 3

    Chop a small assortment of tomatoes, cucumber, and red bell pepper until evenly sized. Measure out 1/4 cup of the mixed veggies.

  • 4

    In a small bowl, whisk together 1 tablespoon of lemon juice with 1 minced garlic clove. This will serve as your light, zesty dressing.

  • 5

    Combine the chickpeas, tofu, and mixed veggies in a serving bowl. Drizzle the lemon dressing over the salad.

  • 6

    Sprinkle 1 tablespoon of nutritional yeast over the top for a savory, cheesy flavor boost. Toss gently to mix all the ingredients.

  • 7

    Adjust salt and pepper to taste and serve immediately.

Chickpea Veggie Salad with Lemon Tahini Dressing

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

Chickpea Veggie Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea Veggie Salad with Lemon Tahini Dressing

Enjoy a vibrant, protein-boosted vegan salad that pairs tender chickpeas and light cubes of firm tofu with a burst of colorful chopped vegetables. Finished with a zesty lemon dressing, this salad offers a refreshing and satisfying lunch that keeps your macros in check while delighting your tastebuds.

NUTRITION

185kcal
Protein
14.3g
Fat
5.1g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup canned chickpeas (drained)

1/4 cup firm tofu, cubed

1/4 cup mixed chopped veggies (tomatoes, cucumber, red bell pepper)

1 tbsp nutritional yeast

1 tbsp lemon juice

1 clove garlic (minced)

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, then measure out 1/3 cup and set aside.

  • 2

    Cut the firm tofu into small cubes. In a bowl, gently toss the tofu with a pinch of salt and pepper.

  • 3

    Chop a small assortment of tomatoes, cucumber, and red bell pepper until evenly sized. Measure out 1/4 cup of the mixed veggies.

  • 4

    In a small bowl, whisk together 1 tablespoon of lemon juice with 1 minced garlic clove. This will serve as your light, zesty dressing.

  • 5

    Combine the chickpeas, tofu, and mixed veggies in a serving bowl. Drizzle the lemon dressing over the salad.

  • 6

    Sprinkle 1 tablespoon of nutritional yeast over the top for a savory, cheesy flavor boost. Toss gently to mix all the ingredients.

  • 7

    Adjust salt and pepper to taste and serve immediately.