NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Canned Chickpeas

1/3 cup Cooked Quinoa

1 tbsp Nutritional Yeast

1 cup Fresh Spinach

1 tsp Tahini

1 tbsp Lemon Juice

1/4 cup Diced Cucumber

5 Cherry Tomatoes

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 crispy.

• 3

  Toss the chickpeas with nutritional yeast and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 4

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they are golden and firm.

• 5

  While chickpeas roast, combine the cooked quinoa, spinach, diced cucumber, and halved cherry tomatoes in a large serving bowl.

• 6

  In a small jar or bowl, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until it reaches a pourable consistency.

• 7

  Remove the chickpeas from the oven and add them to the salad bowl.

• 8

  Drizzle the lemon tahini dressing over the top and toss gently to combine before serving.