Crunchy Chickpea and Kale Salad with Lemon Tahini Dressing

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

Crunchy Chickpea and Kale Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Kale Salad with Lemon Tahini Dressing

Massaged kale and crisp red cabbage tossed with roasted chickpeas and tofu, drizzled with a creamy lemon tahini dressing.

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NUTRITION

311kcal
Protein
16.8g
Fat
17g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/4 cup canned Chickpeas

1.5 ounces Firm Tofu

1 tablespoon Tahini

1/2 cup shredded Red Cabbage

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Drain and pat dry chickpeas and tofu cubes

  • 3

    Toss chickpeas and tofu with olive oil and a pinch of salt

  • 4

    Roast for 20 minutes until chickpeas are crunchy and tofu is golden

  • 5

    Remove tough stems from kale and chop into bite-sized pieces

  • 6

    Massage kale with a splash of lemon juice until softened and dark green

  • 7

    Whisk tahini, remaining lemon juice, and a tablespoon of warm water together until the dressing is smooth

  • 8

    Combine massaged kale, shredded cabbage, roasted chickpeas, and tofu in a large bowl

  • 9

    Drizzle with the lemon tahini dressing and toss to coat evenly

Crunchy Chickpea and Kale Salad with Lemon Tahini Dressing

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

Crunchy Chickpea and Kale Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Kale Salad with Lemon Tahini Dressing

Massaged kale and crisp red cabbage tossed with roasted chickpeas and tofu, drizzled with a creamy lemon tahini dressing.

NUTRITION

311kcal
Protein
16.8g
Fat
17g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/4 cup canned Chickpeas

1.5 ounces Firm Tofu

1 tablespoon Tahini

1/2 cup shredded Red Cabbage

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Drain and pat dry chickpeas and tofu cubes

  • 3

    Toss chickpeas and tofu with olive oil and a pinch of salt

  • 4

    Roast for 20 minutes until chickpeas are crunchy and tofu is golden

  • 5

    Remove tough stems from kale and chop into bite-sized pieces

  • 6

    Massage kale with a splash of lemon juice until softened and dark green

  • 7

    Whisk tahini, remaining lemon juice, and a tablespoon of warm water together until the dressing is smooth

  • 8

    Combine massaged kale, shredded cabbage, roasted chickpeas, and tofu in a large bowl

  • 9

    Drizzle with the lemon tahini dressing and toss to coat evenly