Name: Crispy Chickpea and Spinach 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, rinsed and dried; 3 cups Baby Spinach; 2 teaspoons Tahini; 1 tablespoon Nutritional Yeast; 1 tablespoon Lemon Juice; 1/2 cup Sliced Cucumber

Crispy Chickpea and Spinach 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 Spinach Salad with Lemon-Tahini Dressing

Oven-roasted chickpeas tossed with fresh baby spinach and crisp cucumbers, drizzled in a creamy, zesty lemon-tahini dressing.

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NUTRITION

Protein

15.1g

Fat

8.5g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas, rinsed and dried

3 cups Baby Spinach

2 teaspoons Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

1/2 cup Sliced Cucumber

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PREPARATION

1
Preheat your oven to 400°F.
2
Pat the chickpeas very dry with a paper towel and toss them in a bowl with the nutritional yeast and a pinch of sea salt.
3
Spread the chickpeas on a parchment-lined baking sheet and roast for 20 minutes until golden and crispy.
4
While chickpeas roast, whisk together the tahini and lemon juice in a small bowl, adding a tablespoon of warm water to thin it into a pourable dressing.
5
Place the baby spinach and sliced cucumbers in a large serving bowl.
6
Top the greens with the warm, crispy chickpeas and drizzle the creamy lemon-tahini dressing over the top before serving.