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

Pan-seared chickpeas and fluffy quinoa tossed with flaked cod and fresh spinach, finished with a creamy lemon-tahini drizzle.

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NUTRITION

455kcal
Protein
30.1g
Fat
17.2g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

0.5 cup Canned Chickpeas

3 ounces Atlantic Cod Fillet

1 tablespoon Tahini

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the quinoa according to package directions and set aside to cool slightly.

  • 2

    Pat chickpeas dry with a paper towel and sauté in a skillet with olive oil over medium heat until golden and crispy.

  • 3

    Season the cod fillet with salt and pepper, then bake at 400°F for 10 minutes until it flakes easily with a fork.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and creamy.

  • 5

    Place the fresh spinach in a large bowl and top with the cooked quinoa, crispy chickpeas, and flaked cod.

  • 6

    Drizzle the lemon tahini dressing over the salad and toss gently 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

Pan-seared chickpeas and fluffy quinoa tossed with flaked cod and fresh spinach, finished with a creamy lemon-tahini drizzle.

NUTRITION

455kcal
Protein
30.1g
Fat
17.2g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

0.5 cup Canned Chickpeas

3 ounces Atlantic Cod Fillet

1 tablespoon Tahini

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the quinoa according to package directions and set aside to cool slightly.

  • 2

    Pat chickpeas dry with a paper towel and sauté in a skillet with olive oil over medium heat until golden and crispy.

  • 3

    Season the cod fillet with salt and pepper, then bake at 400°F for 10 minutes until it flakes easily with a fork.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and creamy.

  • 5

    Place the fresh spinach in a large bowl and top with the cooked quinoa, crispy chickpeas, and flaked cod.

  • 6

    Drizzle the lemon tahini dressing over the salad and toss gently before serving.