Name: Crispy Chickpea Salad with Quinoa and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Quinoa; 0.33 cup Canned Chickpeas; 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 cup Fresh Arugula; 0.5 cup Cucumber, diced; 0.5 cup Cherry Tomatoes, halved; 1 tbsp Lemon Juice

Crispy Chickpea Salad with Quinoa and 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 Salad with Quinoa and Lemon-Tahini Dressing

Oven-roasted chickpeas and fluffy quinoa tossed with fresh garden vegetables and a zesty lemon-tahini dressing for a satisfying crunch.

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NUTRITION

Protein

13.2g

Fat

16.2g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

0.33 cup Canned Chickpeas

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 cup Fresh Arugula

0.5 cup Cucumber, diced

0.5 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get maximum crunch.
3
Toss the chickpeas with olive oil and a pinch of sea salt then roast for 20 minutes until golden and crispy.
4
While the chickpeas roast whisk together the tahini lemon juice and a teaspoon of warm water in a small bowl until smooth.
5
In a large serving bowl combine the cooked quinoa fresh arugula diced cucumber and halved cherry tomatoes.
6
Top the salad with the warm crispy chickpeas and drizzle the creamy lemon-tahini dressing over the top before serving.