Name: Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.4 cup Canned Chickpeas (drained and rinsed); 0.3 cup Cooked Quinoa; 1.5 tablespoons Nutritional Yeast; 1 cup Baby Spinach; 0.5 teaspoon Extra Virgin Olive Oil; 0.5 teaspoon Tahini; 1 teaspoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon Tahini Dressing

Oven-roasted chickpeas and fluffy quinoa tossed with fresh baby spinach and a creamy lemon-tahini dressing, finished with a satisfying toasted crunch.

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NUTRITION

Protein

13.9g

Fat

6.9g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Canned Chickpeas (drained and rinsed)

0.3 cup Cooked Quinoa

1.5 tablespoons Nutritional Yeast

1 cup Baby Spinach

0.5 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Tahini

1 teaspoon Lemon Juice

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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 completely dry with a paper towel to ensure they get crispy.
3
Toss the chickpeas with the olive oil and nutritional yeast until evenly coated.
4
Spread the chickpeas on the baking sheet and roast for 15-20 minutes until golden and crisp.
5
While chickpeas roast, whisk together the tahini, lemon juice, and a teaspoon of warm water in a small bowl to create a smooth dressing.
6
Place the baby spinach and cooked quinoa in a serving bowl and toss to combine.
7
Top the salad with the warm crispy chickpeas and drizzle the lemon tahini dressing over the top before serving.