Crispy Lentil and Quinoa Power Salad with Edamame and Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Salad with Edamame and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Edamame and Roasted Chickpeas

A vibrant plant-based bowl of steamed edamame, lentils, and quinoa tossed in a zesty nutritional yeast dressing and topped with crunchy roasted chickpeas.

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NUTRITION

440kcal
Protein
36g
Fat
10.4g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Shelled Edamame

1/3 cup Cooked Brown Lentils

1/4 cup Roasted Chickpeas

1/4 cup Cooked Quinoa

3 tablespoons Nutritional Yeast

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast the chickpeas until they are golden and crisp.

  • 2

    Steam the frozen shelled edamame until tender and allow them to cool slightly.

  • 3

    In a large mixing bowl, combine the cooked lentils, quinoa, and steamed edamame.

  • 4

    Whisk together the nutritional yeast with a tablespoon of water and a squeeze of fresh lemon to create a savory dressing.

  • 5

    Fold the fresh spinach into the grain and legume mixture and drizzle with the prepared dressing.

  • 6

    Top the salad with the roasted chickpeas just before serving to maintain their crunchy texture.

Crispy Lentil and Quinoa Power Salad with Edamame and Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Salad with Edamame and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Edamame and Roasted Chickpeas

A vibrant plant-based bowl of steamed edamame, lentils, and quinoa tossed in a zesty nutritional yeast dressing and topped with crunchy roasted chickpeas.

NUTRITION

440kcal
Protein
36g
Fat
10.4g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Shelled Edamame

1/3 cup Cooked Brown Lentils

1/4 cup Roasted Chickpeas

1/4 cup Cooked Quinoa

3 tablespoons Nutritional Yeast

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the chickpeas until they are golden and crisp.

  • 2

    Steam the frozen shelled edamame until tender and allow them to cool slightly.

  • 3

    In a large mixing bowl, combine the cooked lentils, quinoa, and steamed edamame.

  • 4

    Whisk together the nutritional yeast with a tablespoon of water and a squeeze of fresh lemon to create a savory dressing.

  • 5

    Fold the fresh spinach into the grain and legume mixture and drizzle with the prepared dressing.

  • 6

    Top the salad with the roasted chickpeas just before serving to maintain their crunchy texture.