YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing
Oven-roasted chickpeas and fluffy quinoa tossed with massaged kale in a zesty lemon dressing, finished with a drizzle of creamy tahini.
INGREDIENTS
1/4 cup canned Chickpeas, rinsed and dried
0.46 cup cooked Quinoa
2 cups chopped raw Kale
1.5 teaspoons Tahini
1 teaspoon fresh Lemon juice
1/4 teaspoon extra virgin Olive oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the chickpeas completely dry with a paper 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 minutes until they are golden and crisp.
In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of warm water until the dressing is smooth and pourable.
Place the chopped kale in a large mixing bowl and massage it with your hands for one minute until it becomes tender and dark green.
Add the cooked quinoa and roasted chickpeas to the bowl, drizzle with the lemon-tahini dressing, and toss well to combine.