Name: Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas, rinsed; 0.5 cup Cooked Quinoa; 1 cup Chopped Kale; 1 teaspoon Tahini; 1 tablespoon Lemon Juice; 0.25 cup Chopped Cucumber; 4 Cherry Tomatoes, halved; 0.5 clove Garlic, minced; 0.25 teaspoon Ground Cumin

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.

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

Oven-roasted chickpeas and fluffy quinoa tossed with fresh kale and garden vegetables, drizzled in a creamy lemon-tahini dressing for a satisfying crunch.

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NUTRITION

Protein

13.6g

Fat

6.8g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, rinsed

0.5 cup Cooked Quinoa

1 cup Chopped Kale

1 teaspoon Tahini

1 tablespoon Lemon Juice

0.25 cup Chopped Cucumber

4 Cherry Tomatoes, halved

0.5 clove Garlic, minced

0.25 teaspoon Ground Cumin

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chickpeas completely dry with a towel and toss with ground cumin.
3
Spread chickpeas on the tray and roast for 20 minutes until golden and crispy.
4
In a small bowl, whisk together the tahini, lemon juice, and minced garlic with a teaspoon of water until smooth.
5
Place the chopped kale in a large bowl and massage with a drop of lemon juice until slightly wilted.
6
Add the cooked quinoa, cucumber, and cherry tomatoes to the kale.
7
Toss the salad with the lemon-tahini dressing until evenly coated.
8
Top with the warm crispy chickpeas and serve immediately.