Name: Crispy Chickpea Quinoa Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas; 0.5 cup Cooked Quinoa; 1.0 tbsp Tahini; 1.0 tsp Extra Virgin Olive Oil; 1.0 cup Chopped Kale; 0.5 cup Sliced Cucumber; 1.0 tbsp Lemon Juice; 0.5 tsp Maple Syrup

Crispy Chickpea 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 Quinoa Salad with Lemon Tahini Dressing

Roasted chickpeas and fluffy quinoa tossed with fresh kale and cucumber, drizzled in a creamy lemon tahini dressing for a satisfying crunch.

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NUTRITION

Protein

15g

Fat

16.7g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas

0.5 cup Cooked Quinoa

1.0 tbsp Tahini

1.0 tsp Extra Virgin Olive Oil

1.0 cup Chopped Kale

0.5 cup Sliced Cucumber

1.0 tbsp Lemon Juice

0.5 tsp Maple Syrup

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Pat the chickpeas dry with a paper towel and toss with olive oil and a pinch of salt.
3
Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
4
In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and a tablespoon of warm water until creamy.
5
Place the chopped kale in a large bowl and massage it with your hands for one minute until it softens and turns dark green.
6
Add the cooked quinoa, sliced cucumber, and warm crispy chickpeas to the kale.
7
Pour the lemon tahini dressing over the salad and toss well to combine.