Name: Crispy Chickpea and Quinoa Salad with Lemon-Dill Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 oz Shrimp, cooked; 0.5 cup Cooked Quinoa; 0.25 cup Canned Chickpeas; 2 tsp Extra Virgin Olive Oil; 1 cup Baby Spinach; 0.5 cup Diced Cucumber; 1 tbsp Lemon Juice; 1 tbsp Fresh Dill, chopped; 1 clove Garlic, minced

Crispy Chickpea and Quinoa Salad with Lemon-Dill Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon-Dill Dressing

Oven-roasted chickpeas and fluffy quinoa tossed with grilled shrimp and fresh herbs, finished with a bright and zesty lemon-dill dressing.

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NUTRITION

Protein

31g

Fat

13.1g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Shrimp, cooked

0.5 cup Cooked Quinoa

0.25 cup Canned Chickpeas

2 tsp Extra Virgin Olive Oil

1 cup Baby Spinach

0.5 cup Diced Cucumber

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Pat the chickpeas very dry with a paper towel, toss with 1/2 teaspoon of the olive oil and a pinch of sea salt, then roast for 20 minutes until crunchy.
3
While the chickpeas roast, prepare the lemon-dill dressing by whisking together the remaining olive oil, lemon juice, minced garlic, and fresh dill in a small bowl.
4
In a large serving bowl, combine the cooked quinoa, baby spinach, and diced cucumber.
5
Add the cooked shrimp to the bowl and drizzle the lemon-dill dressing over the top, tossing well to coat all ingredients.
6
Once the chickpeas are finished roasting and crispy, sprinkle them over the salad.
7
Serve immediately to enjoy the contrast of the warm, crunchy chickpeas against the fresh greens.