Crispy Chickpea and Lentil 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 Lentil Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Lentil Salad with Lemon-Tahini Dressing

Air-fried chickpeas and lentils tossed with protein-rich seitan and fresh greens, finished with a creamy lemon-tahini dressing for a satisfyingly nutty crunch.

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NUTRITION

231kcal
Protein
32.9g
Fat
3.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

110g Seitan bits

20g Cooked lentils

15g Canned chickpeas

10g Nutritional yeast

2g Tahini

40g Fresh arugula

10g Lemon juice

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PREPARATION

  • 1

    Tear the seitan into small, chickpea-sized bits and pat the chickpeas and lentils dry with a paper towel to ensure maximum crispiness.

  • 2

    Toss the seitan, chickpeas, and lentils in a bowl with the nutritional yeast until every piece is evenly coated.

  • 3

    Place the mixture in an air fryer at 375°F for 10-12 minutes, shaking halfway through, until the exterior is golden and crisp.

  • 4

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

  • 5

    Arrange the fresh arugula in a serving bowl and top with the warm, air-fried protein mixture.

  • 6

    Drizzle the lemon-tahini dressing over the salad and serve immediately while the beans are still hot.

Crispy Chickpea and Lentil 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 Lentil Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Lentil Salad with Lemon-Tahini Dressing

Air-fried chickpeas and lentils tossed with protein-rich seitan and fresh greens, finished with a creamy lemon-tahini dressing for a satisfyingly nutty crunch.

NUTRITION

231kcal
Protein
32.9g
Fat
3.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

110g Seitan bits

20g Cooked lentils

15g Canned chickpeas

10g Nutritional yeast

2g Tahini

40g Fresh arugula

10g Lemon juice

PREPARATION

  • 1

    Tear the seitan into small, chickpea-sized bits and pat the chickpeas and lentils dry with a paper towel to ensure maximum crispiness.

  • 2

    Toss the seitan, chickpeas, and lentils in a bowl with the nutritional yeast until every piece is evenly coated.

  • 3

    Place the mixture in an air fryer at 375°F for 10-12 minutes, shaking halfway through, until the exterior is golden and crisp.

  • 4

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

  • 5

    Arrange the fresh arugula in a serving bowl and top with the warm, air-fried protein mixture.

  • 6

    Drizzle the lemon-tahini dressing over the salad and serve immediately while the beans are still hot.