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

Air-fried chickpeas and fluffy quinoa tossed with fresh spinach and cucumber, finished with a zesty lemon-tahini dressing for a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

175kcal
Protein
10.7g
Fat
4.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Canned Chickpeas, rinsed and dried

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1 tablespoon Nutritional Yeast

1/2 teaspoon Tahini

1 tablespoon Lemon Juice

1/4 cup Sliced Cucumber

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your air fryer to 390°F or oven to 400°F.

  • 2

    Pat the chickpeas completely dry with a paper towel and roast for 12-15 minutes until they are crunchy and golden.

  • 3

    In a small ramekin, whisk together the tahini, lemon juice, and a teaspoon of water until the dressing reaches a smooth, pourable consistency.

  • 4

    Place the baby spinach, cooked quinoa, and sliced cucumber in a large salad bowl.

  • 5

    Sprinkle the nutritional yeast over the salad and toss gently to combine.

  • 6

    Drizzle the lemon-tahini dressing over the greens and top with the warm, crispy chickpeas 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

Air-fried chickpeas and fluffy quinoa tossed with fresh spinach and cucumber, finished with a zesty lemon-tahini dressing for a creamy finish.

NUTRITION

175kcal
Protein
10.7g
Fat
4.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Canned Chickpeas, rinsed and dried

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1 tablespoon Nutritional Yeast

1/2 teaspoon Tahini

1 tablespoon Lemon Juice

1/4 cup Sliced Cucumber

PREPARATION

  • 1

    Preheat your air fryer to 390°F or oven to 400°F.

  • 2

    Pat the chickpeas completely dry with a paper towel and roast for 12-15 minutes until they are crunchy and golden.

  • 3

    In a small ramekin, whisk together the tahini, lemon juice, and a teaspoon of water until the dressing reaches a smooth, pourable consistency.

  • 4

    Place the baby spinach, cooked quinoa, and sliced cucumber in a large salad bowl.

  • 5

    Sprinkle the nutritional yeast over the salad and toss gently to combine.

  • 6

    Drizzle the lemon-tahini dressing over the greens and top with the warm, crispy chickpeas before serving.