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.

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

Pan-seared chickpeas and fluffy quinoa tossed with fresh garden vegetables and a creamy lemon-tahini dressing, finished with a sprinkle of nutty toasted hemp hearts.

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NUTRITION

289kcal
Protein
13.2g
Fat
9.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas, rinsed

1/4 cup Cooked Quinoa

1 cup Fresh Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tsp Tahini

1 tsp Shelled Hemp Seeds

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the rinsed chickpeas thoroughly dry with a paper towel to ensure they get maximum crispiness during cooking.

  • 2

    Heat the olive oil in a small non-stick skillet over medium heat and sauté the chickpeas for 5-7 minutes until they are golden brown and slightly crunchy.

  • 3

    In a small ramekin, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing reaches a smooth, pourable consistency.

  • 4

    Arrange the baby spinach in a large serving bowl and top with the cooked quinoa, sliced cucumber, and halved cherry tomatoes.

  • 5

    Add the warm, crispy chickpeas to the salad and drizzle the prepared lemon tahini dressing evenly over the top.

  • 6

    Garnish with the hemp seeds and a pinch of cracked black pepper before serving.

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.

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

Pan-seared chickpeas and fluffy quinoa tossed with fresh garden vegetables and a creamy lemon-tahini dressing, finished with a sprinkle of nutty toasted hemp hearts.

NUTRITION

289kcal
Protein
13.2g
Fat
9.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas, rinsed

1/4 cup Cooked Quinoa

1 cup Fresh Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tsp Tahini

1 tsp Shelled Hemp Seeds

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the rinsed chickpeas thoroughly dry with a paper towel to ensure they get maximum crispiness during cooking.

  • 2

    Heat the olive oil in a small non-stick skillet over medium heat and sauté the chickpeas for 5-7 minutes until they are golden brown and slightly crunchy.

  • 3

    In a small ramekin, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing reaches a smooth, pourable consistency.

  • 4

    Arrange the baby spinach in a large serving bowl and top with the cooked quinoa, sliced cucumber, and halved cherry tomatoes.

  • 5

    Add the warm, crispy chickpeas to the salad and drizzle the prepared lemon tahini dressing evenly over the top.

  • 6

    Garnish with the hemp seeds and a pinch of cracked black pepper before serving.