Name: Chickpea and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Quinoa; 0.4 cup Canned Chickpeas; 0.5 cup Roasted Zucchini; 0.25 cup Roasted Red Bell Pepper; 1 cup Baby Spinach; 1.5 teaspoon Tahini; 1 tablespoon Lemon Juice

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

Chickpea and Quinoa Salad with Roasted Vegetables

Roasted zucchini and peppers tossed with fluffy quinoa and protein-rich chickpeas, finished with a drizzle of creamy lemon-tahini dressing.

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NUTRITION

Protein

13.6g

Fat

8.2g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

0.4 cup Canned Chickpeas

0.5 cup Roasted Zucchini

0.25 cup Roasted Red Bell Pepper

1 cup Baby Spinach

1.5 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F.
2
Toss diced zucchini and bell peppers with a light mist of olive oil spray and roast for 15 minutes until tender.
3
In a large mixing bowl, combine the cooked quinoa, rinsed chickpeas, and fresh baby spinach.
4
Whisk together the tahini, lemon juice, and a splash of water in a small ramekin until smooth.
5
Add the warm roasted vegetables to the bowl and toss to slightly wilt the spinach.
6
Pour the dressing over the salad and stir until everything is evenly coated.