YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing
Roasted chickpeas and fluffy quinoa tossed with fresh garden vegetables and drizzled with a creamy, zesty lemon-tahini dressing for a satisfying crunch.
INGREDIENTS
0.4 cup Canned Chickpeas (drained and rinsed)
0.5 cup Cooked Quinoa
1 tablespoon Tahini
0.75 tablespoon Extra Virgin Olive Oil
0.5 cup chopped Cucumber
0.5 cup Cherry Tomatoes
1 cup Baby Spinach
1 tablespoon Lemon Juice
0.5 teaspoon Maple Syrup
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the rinsed chickpeas very dry with a clean towel and toss them with the olive oil and a pinch of sea salt.
Spread the chickpeas on the baking sheet and roast for 20 to 25 minutes until they are golden and crispy.
While the chickpeas roast, whisk together the tahini, lemon juice, and maple syrup in a small bowl until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.
In a large serving bowl, combine the baby spinach, cooked quinoa, chopped cucumber, and halved cherry tomatoes.
Add the warm, crispy chickpeas to the bowl and toss everything gently to combine.
Drizzle the lemon-tahini dressing over the salad just before serving.