Name: Chickpea and Quinoa Salad with Feta and Crunchy Cucumbers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Lupini Beans; 0.375 cup Non-fat Greek Yogurt; 0.5 ounce Feta Cheese; 2 tablespoons Chickpeas; 2 tablespoons Cooked Quinoa; 0.3 cup Diced Cucumber; 0.2 cup Cherry Tomatoes; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano; 1 tablespoon Fresh Parsley

Chickpea and Quinoa Salad with Feta and Crunchy Cucumbers

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 Feta and Crunchy Cucumbers

A protein-packed Mediterranean bowl featuring tender quinoa and lupini beans tossed in a zesty lemon-yogurt dressing with crisp diced cucumbers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

28.7g

Fat

7.3g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Lupini Beans

0.375 cup Non-fat Greek Yogurt

0.5 ounce Feta Cheese

2 tablespoons Chickpeas

2 tablespoons Cooked Quinoa

0.3 cup Diced Cucumber

0.2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

1 tablespoon Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and drain the canned chickpeas and jarred lupini beans thoroughly to remove excess sodium.
2
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and dried oregano until smooth and creamy.
3
Dice the cucumber and cherry tomatoes into small, uniform pieces for a consistent crunch in every bite.
4
Combine the cooked quinoa, chickpeas, lupini beans, and diced vegetables in a large salad bowl.
5
Fold in the crumbled feta cheese and the prepared yogurt dressing, tossing gently until all ingredients are evenly coated.
6
Garnish with fresh chopped parsley and a crack of black pepper before serving.