Name: Chickpea and Quinoa Crunch Salad with Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Canned Chickpeas; 1/4 cup Cooked Quinoa; 1/2 cup Shelled Edamame; 4.5 tablespoons Nutritional Yeast; 1 tablespoon Hemp Hearts; 1 cup Fresh Spinach; 1/4 cup Diced Cucumber; 1/8 cup Pomegranate Arils; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Chickpea and Quinoa Crunch Salad with Edamame

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Crunch Salad with Edamame

A vibrant bowl of fluffy quinoa, crisp edamame, and chickpeas tossed with fresh spinach and a zesty lemon dressing, finished with nutty hemp hearts.

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NUTRITION

Protein

31.4g

Fat

12.1g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Canned Chickpeas

1/4 cup Cooked Quinoa

1/2 cup Shelled Edamame

4.5 tablespoons Nutritional Yeast

1 tablespoon Hemp Hearts

1 cup Fresh Spinach

1/4 cup Diced Cucumber

1/8 cup Pomegranate Arils

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Whisk together the lemon juice and Dijon mustard in a small ramekin to create a bright, oil-free dressing.
2
Place the fresh spinach in a large salad bowl and top with the diced cucumber and pomegranate arils.
3
Add the cooked quinoa, rinsed chickpeas, and steamed edamame to the bowl.
4
Sprinkle the nutritional yeast and hemp hearts evenly over the salad ingredients.
5
Pour the dressing over the salad and toss thoroughly until the nutritional yeast creates a savory coating on the vegetables and grains.
6
Serve immediately while the spinach is crisp and the flavors are fresh.