Name: Crispy Chickpea and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 1/4 cup Canned Chickpeas; 1/4 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/4 cup Diced Red Bell Pepper; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Crispy Chickpea and Quinoa Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Roasted Vegetables

Oven-roasted chickpeas and colorful vegetables tossed with fluffy quinoa and topped with a pan-seared salmon fillet, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

40.7g

Fat

18.1g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/4 cup Canned Chickpeas

1/4 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/4 cup Diced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chickpeas, diced zucchini, and bell peppers with half of the olive oil and dried oregano on the prepared sheet.
3
Roast the vegetables and chickpeas for 20 minutes until the chickpeas are slightly crisp and the vegetables are tender.
4
While roasting, cook the quinoa according to package directions or use pre-cooked quinoa warmed through.
5
Season the salmon fillet with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side.
6
Fluff the quinoa with a fork and toss it with the roasted vegetables and chickpeas.
7
Plate the quinoa mixture and top with the seared salmon fillet, finishing with a fresh squeeze of lemon juice.