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

Oven-roasted chickpeas and fluffy quinoa tossed with fresh baby spinach and a zesty lemon-tahini dressing, finished with a savory nutritional yeast sprinkle.

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NUTRITION

276kcal
Protein
17.5g
Fat
5.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Canned Chickpeas

2 tablespoons Cooked Quinoa

2 cups Baby Spinach

2 tablespoons Nutritional Yeast

0.5 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get maximum crunch.

  • 3

    Spread the chickpeas on the baking sheet and roast for 18-20 minutes until golden and crisp.

  • 4

    In a small jar or bowl, whisk together the lemon juice and tahini with a teaspoon of warm water until the dressing is smooth and creamy.

  • 5

    Place the fresh baby spinach and cooked quinoa in a large salad bowl.

  • 6

    Add the warm, crispy chickpeas to the bowl and drizzle the lemon-tahini dressing over the top.

  • 7

    Sprinkle the nutritional yeast over the salad and toss everything together until the spinach is slightly wilted and the flavors are well combined.

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

Oven-roasted chickpeas and fluffy quinoa tossed with fresh baby spinach and a zesty lemon-tahini dressing, finished with a savory nutritional yeast sprinkle.

NUTRITION

276kcal
Protein
17.5g
Fat
5.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Canned Chickpeas

2 tablespoons Cooked Quinoa

2 cups Baby Spinach

2 tablespoons Nutritional Yeast

0.5 teaspoon Tahini

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get maximum crunch.

  • 3

    Spread the chickpeas on the baking sheet and roast for 18-20 minutes until golden and crisp.

  • 4

    In a small jar or bowl, whisk together the lemon juice and tahini with a teaspoon of warm water until the dressing is smooth and creamy.

  • 5

    Place the fresh baby spinach and cooked quinoa in a large salad bowl.

  • 6

    Add the warm, crispy chickpeas to the bowl and drizzle the lemon-tahini dressing over the top.

  • 7

    Sprinkle the nutritional yeast over the salad and toss everything together until the spinach is slightly wilted and the flavors are well combined.