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: 1/3 cup Chickpeas; 1/3 cup Cooked Quinoa; 1 tbsp Tahini; 1 tbsp Olive Oil; 0.5 cup Fresh Spinach; 0.5 cup Diced Cucumber; 0.5 cup Cherry Tomatoes; 1 tbsp Lemon Juice

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 garden vegetables and drizzled with a lemon tahini dressing for a satisfyingly nutty finish.

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NUTRITION

Protein

11.7g

Fat

25g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Chickpeas

1/3 cup Cooked Quinoa

1 tbsp Tahini

1 tbsp Olive Oil

0.5 cup Fresh Spinach

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F.
2
Rinse and pat the chickpeas completely dry with a paper towel to ensure they get maximum crunch.
3
Toss the chickpeas with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
4
Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
5
In a small jar or bowl, whisk together the tahini, lemon juice, and the remaining olive oil with a tablespoon of warm water until smooth and creamy.
6
Place the cooked quinoa, fresh spinach, diced cucumber, and halved cherry tomatoes in a large serving bowl.
7
Add the warm roasted chickpeas to the bowl and drizzle the lemon tahini dressing over the top.
8
Toss gently to combine all the flavors and serve immediately while the chickpeas are still warm.