Chickpea and Quinoa Salad with Roasted Vegetables

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

Chickpea and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Salad with Roasted Vegetables

Roasted zucchini and peppers tossed with fluffy quinoa and chickpeas in a bright lemon dressing, finished with a sprinkle of toasted nutritional yeast.

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NUTRITION

265kcal
Protein
12.9g
Fat
6.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas (canned, rinsed)

0.25 cup Quinoa (cooked)

0.5 cup Zucchini (diced)

0.5 cup Red Bell Pepper (diced)

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Toss diced zucchini and red peppers with a tiny drop of olive oil and roast until tender and slightly browned

  • 3

    In a large bowl, combine the cooked quinoa and rinsed chickpeas

  • 4

    Add the warm roasted vegetables to the bowl

  • 5

    Whisk together the lemon juice and the remaining olive oil, then pour over the salad

  • 6

    Stir in the nutritional yeast and season with a pinch of sea salt or fresh herbs if desired

Chickpea and Quinoa Salad with Roasted Vegetables

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

Chickpea and Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Salad with Roasted Vegetables

Roasted zucchini and peppers tossed with fluffy quinoa and chickpeas in a bright lemon dressing, finished with a sprinkle of toasted nutritional yeast.

NUTRITION

265kcal
Protein
12.9g
Fat
6.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas (canned, rinsed)

0.25 cup Quinoa (cooked)

0.5 cup Zucchini (diced)

0.5 cup Red Bell Pepper (diced)

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Toss diced zucchini and red peppers with a tiny drop of olive oil and roast until tender and slightly browned

  • 3

    In a large bowl, combine the cooked quinoa and rinsed chickpeas

  • 4

    Add the warm roasted vegetables to the bowl

  • 5

    Whisk together the lemon juice and the remaining olive oil, then pour over the salad

  • 6

    Stir in the nutritional yeast and season with a pinch of sea salt or fresh herbs if desired