YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing
Oven-roasted chickpeas and fluffy quinoa tossed with fresh vegetables and a creamy lemon tahini dressing, finished with a sprinkle of savory nutritional yeast.
INGREDIENTS
0.5 cup Canned Chickpeas (rinsed and dried)
0.33 cup Cooked Quinoa
0.5 tablespoon Tahini
1 tablespoon Lemon Juice
0.5 cup chopped Cucumber
0.5 cup Cherry Tomatoes
1 cup Baby Spinach
1 tablespoon Nutritional Yeast
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the chickpeas very dry with a paper towel and spread them on the baking sheet, roasting for 20 minutes until they are crisp.
In a small jar or bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the dressing is smooth and pourable.
Place the baby spinach in a large serving bowl as the base.
Add the cooked quinoa, roasted chickpeas, chopped cucumber, and halved cherry tomatoes to the bowl.
Drizzle the lemon tahini dressing over the salad and toss gently to combine.
Finish by sprinkling the nutritional yeast over the top for a savory boost.