Crispy Chickpea and Quinoa Protein Salad with Lemon-Tahini Dressing

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

Crispy Chickpea and Quinoa Protein Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Protein Salad with Lemon-Tahini Dressing

A protein-rich bowl of fluffy quinoa and roasted chickpeas tossed with savory soy curls and edamame, finished with a zesty lemon-tahini dressing that is incredibly creamy.

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NUTRITION

448kcal
Protein
36.4g
Fat
14.1g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

33 grams Soy Curls

70 grams Canned Chickpeas

0.5 cup Shelled Edamame

0.25 cup Cooked Quinoa

2 tablespoons Nutritional Yeast

1 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rehydrate the soy curls in warm water for 10 minutes, then drain and squeeze out all excess liquid.

  • 2

    Place the soy curls and chickpeas in a non-stick skillet over medium heat, dusting with nutritional yeast and searing until golden and crisp.

  • 3

    Steam the frozen edamame in a small amount of water until bright green and tender.

  • 4

    In a serving bowl, combine the cooked quinoa with the crisped soy curls, chickpeas, and steamed edamame.

  • 5

    Whisk the tahini and lemon juice with a tablespoon of warm water until the dressing reaches a smooth, pourable consistency.

  • 6

    Drizzle the lemon-tahini dressing over the salad and toss gently to coat every ingredient.

Crispy Chickpea and Quinoa Protein Salad with Lemon-Tahini Dressing

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

Crispy Chickpea and Quinoa Protein Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Protein Salad with Lemon-Tahini Dressing

A protein-rich bowl of fluffy quinoa and roasted chickpeas tossed with savory soy curls and edamame, finished with a zesty lemon-tahini dressing that is incredibly creamy.

NUTRITION

448kcal
Protein
36.4g
Fat
14.1g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

33 grams Soy Curls

70 grams Canned Chickpeas

0.5 cup Shelled Edamame

0.25 cup Cooked Quinoa

2 tablespoons Nutritional Yeast

1 teaspoon Tahini

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rehydrate the soy curls in warm water for 10 minutes, then drain and squeeze out all excess liquid.

  • 2

    Place the soy curls and chickpeas in a non-stick skillet over medium heat, dusting with nutritional yeast and searing until golden and crisp.

  • 3

    Steam the frozen edamame in a small amount of water until bright green and tender.

  • 4

    In a serving bowl, combine the cooked quinoa with the crisped soy curls, chickpeas, and steamed edamame.

  • 5

    Whisk the tahini and lemon juice with a tablespoon of warm water until the dressing reaches a smooth, pourable consistency.

  • 6

    Drizzle the lemon-tahini dressing over the salad and toss gently to coat every ingredient.