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 cucumber and kale, drizzled in a creamy lemon-tahini dressing for a satisfying, nutty finish.

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NUTRITION

437kcal
Protein
15.7g
Fat
19.2g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, drained and rinsed

0.5 cup Cooked Quinoa

1 tablespoon Tahini

0.5 tablespoon Extra Virgin Olive Oil

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes, halved

1 cup Chopped Kale

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 400 degrees F.

  • 2

    Pat the chickpeas completely dry with a paper towel and toss them with the olive oil and a pinch of sea salt.

  • 3

    Spread the chickpeas on a baking sheet and roast for 20 to 25 minutes until they are golden and crisp.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a tablespoon of warm water until the dressing is smooth and creamy.

  • 5

    Place the chopped kale in a large bowl and massage it with a teaspoon of the dressing for one minute to soften the leaves.

  • 6

    Add the cooked quinoa, roasted chickpeas, cucumber, and cherry tomatoes to the bowl with the kale.

  • 7

    Drizzle the remaining lemon tahini dressing over the salad and toss gently to combine before serving.

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 cucumber and kale, drizzled in a creamy lemon-tahini dressing for a satisfying, nutty finish.

NUTRITION

437kcal
Protein
15.7g
Fat
19.2g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, drained and rinsed

0.5 cup Cooked Quinoa

1 tablespoon Tahini

0.5 tablespoon Extra Virgin Olive Oil

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes, halved

1 cup Chopped Kale

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 400 degrees F.

  • 2

    Pat the chickpeas completely dry with a paper towel and toss them with the olive oil and a pinch of sea salt.

  • 3

    Spread the chickpeas on a baking sheet and roast for 20 to 25 minutes until they are golden and crisp.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a tablespoon of warm water until the dressing is smooth and creamy.

  • 5

    Place the chopped kale in a large bowl and massage it with a teaspoon of the dressing for one minute to soften the leaves.

  • 6

    Add the cooked quinoa, roasted chickpeas, cucumber, and cherry tomatoes to the bowl with the kale.

  • 7

    Drizzle the remaining lemon tahini dressing over the salad and toss gently to combine before serving.