YOUR SOLIN GENERATED RECIPE
Chickpea and Quinoa Salad with Lemon-Tahini Dressing
A vibrant bowl of fluffy quinoa and protein-rich chickpeas tossed with fresh cucumber and parsley, drizzled in a creamy, zesty lemon-tahini dressing.
INGREDIENTS
0.5 cup Canned Chickpeas, rinsed
0.25 cup Cooked Quinoa
2 tbsp Nutritional Yeast
0.5 tsp Tahini
1 tbsp Lemon Juice
0.5 cup Diced Cucumber
2 tbsp Chopped Fresh Parsley
PREPARATION
Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
In a medium mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, and chopped parsley.
In a small separate ramekin, whisk together the tahini, lemon juice, and nutritional yeast until a smooth paste forms.
Slowly whisk in a teaspoon of water at a time to the dressing until it reaches a pourable, creamy consistency.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Finish with a pinch of sea salt and cracked black pepper to taste before serving.