YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Salad with Roasted Chickpeas
A vibrant bowl of chilled lentils and quinoa tossed with oven-roasted chickpeas and a zesty nutritional yeast dressing, finished with a satisfyingly nutty crunch.
INGREDIENTS
3/4 cup Cooked Black Lentils
1/4 cup Cooked Quinoa
1/2 cup Canned Chickpeas
4 tbsp Nutritional Yeast
2 cups Fresh Spinach
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get maximum crispiness.
Toss the chickpeas with a pinch of garlic powder and cumin, then spread them in a single layer on the baking sheet.
Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and firm.
In a large mixing bowl, combine the cooked black lentils, cooked quinoa, and fresh spinach leaves.
In a small jar, whisk together the lemon juice and nutritional yeast with a tablespoon of water until a smooth, creamy dressing forms.
Drizzle the dressing over the lentil mixture and toss well until every leaf and grain is evenly coated.
Transfer the salad to a serving bowl and top with the hot, roasted chickpeas for an immediate crunch.