Name: Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Canned Chickpeas; 1/3 cup Cooked Quinoa; 1 tbsp Tahini; 1 tsp Hemp Hearts; 1/2 tsp Olive Oil; 1.5 cups Chopped Kale; 1/2 cup Diced Cucumber; 1 tbsp Lemon Juice; 1/4 cup Cherry Tomatoes

Crispy 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.

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

Oven-roasted chickpeas and fluffy quinoa tossed with fresh kale and cucumber, drizzled in a creamy lemon tahini dressing with a toasted hemp seed finish.

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NUTRITION

Protein

15.3g

Fat

15.7g

Carbs

45g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas

1/3 cup Cooked Quinoa

1 tbsp Tahini

1 tsp Hemp Hearts

1/2 tsp Olive Oil

1.5 cups Chopped Kale

1/2 cup Diced Cucumber

1 tbsp Lemon Juice

1/4 cup Cherry Tomatoes

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PREPARATION

1
Preheat oven to 400°F.
2
Pat chickpeas dry with a paper towel and toss with olive oil and a pinch of salt.
3
Roast chickpeas on a baking sheet for 20 minutes until they reach a golden, crispy texture.
4
Whisk together tahini, lemon juice, and a tablespoon of warm water in a small jar until creamy.
5
Place chopped kale in a large mixing bowl and massage with your hands for one minute until tender.
6
Fold in the cooked quinoa, diced cucumber, halved cherry tomatoes, and the roasted chickpeas.
7
Drizzle the lemon tahini dressing over the salad and top with a sprinkle of hemp hearts.