Name: Chickpea Spinach Salad with Crispy Tofu and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra Firm Tofu; 1/4 cup Canned Chickpeas; 3 cups Fresh Spinach; 2 tablespoons Nutritional Yeast; 1 tablespoon Hemp Hearts; 1/2 tablespoon Tahini; 1 tablespoon Lemon Juice

Chickpea Spinach Salad with Crispy Tofu 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

Chickpea Spinach Salad with Crispy Tofu and Lemon-Tahini Dressing

Pan-seared tofu and chickpeas tossed with fresh spinach and hemp seeds, drizzled with a creamy lemon-tahini dressing for a zesty, toasted finish.

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NUTRITION

Protein

39.1g

Fat

22g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/4 cup Canned Chickpeas

3 cups Fresh Spinach

2 tablespoons Nutritional Yeast

1 tablespoon Hemp Hearts

1/2 tablespoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Press the tofu to remove excess moisture and cut into small bite-sized cubes.
2
Toss the tofu cubes in nutritional yeast and a pinch of sea salt until evenly coated.
3
In a non-stick skillet over medium heat, sear the tofu until golden and crispy on all sides.
4
Add the rinsed chickpeas to the skillet for the last 2 minutes to warm them through and lightly toast.
5
In a small ramekin, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.
6
Place the fresh spinach in a large bowl and top with the warm crispy tofu and chickpeas.
7
Sprinkle the hemp seeds over the salad and drizzle with the lemon-tahini dressing before serving.