Crispy Chickpea and Quinoa Power 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 Power Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Salad with Lemon Tahini Dressing

A vibrant bowl of roasted chickpeas and protein-rich seitan tossed with fluffy quinoa and kale, finished with a creamy lemon tahini dressing for a satisfying crunch.

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NUTRITION

428kcal
Protein
38.6g
Fat
8.7g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

110g Seitan chunks

100g Canned chickpeas, drained

60g Cooked quinoa

8g Tahini

15g Fresh lemon juice

30g Chopped kale

50g Sliced cucumber

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chickpeas dry with a paper towel and toss them with the seitan chunks and a pinch of sea salt.

  • 3

    Spread the chickpeas and seitan on a parchment-lined baking sheet and roast for 15 to 20 minutes until the chickpeas are crispy and the seitan is browned.

  • 4

    Place the chopped kale in a large mixing bowl and massage it with a teaspoon of lemon juice until it softens slightly.

  • 5

    In a small jar or bowl, whisk together the tahini, the remaining lemon juice, and a splash of warm water until the dressing is creamy and pourable.

  • 6

    Add the cooked quinoa, sliced cucumber, roasted chickpeas, and seitan to the bowl with the kale.

  • 7

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

Crispy Chickpea and Quinoa Power 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 Power Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Power Salad with Lemon Tahini Dressing

A vibrant bowl of roasted chickpeas and protein-rich seitan tossed with fluffy quinoa and kale, finished with a creamy lemon tahini dressing for a satisfying crunch.

NUTRITION

428kcal
Protein
38.6g
Fat
8.7g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

110g Seitan chunks

100g Canned chickpeas, drained

60g Cooked quinoa

8g Tahini

15g Fresh lemon juice

30g Chopped kale

50g Sliced cucumber

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chickpeas dry with a paper towel and toss them with the seitan chunks and a pinch of sea salt.

  • 3

    Spread the chickpeas and seitan on a parchment-lined baking sheet and roast for 15 to 20 minutes until the chickpeas are crispy and the seitan is browned.

  • 4

    Place the chopped kale in a large mixing bowl and massage it with a teaspoon of lemon juice until it softens slightly.

  • 5

    In a small jar or bowl, whisk together the tahini, the remaining lemon juice, and a splash of warm water until the dressing is creamy and pourable.

  • 6

    Add the cooked quinoa, sliced cucumber, roasted chickpeas, and seitan to the bowl with the kale.

  • 7

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