Name: Chickpea Crunch Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Canned Chickpeas; 1.5 cups chopped Kale; 2 teaspoons Tahini; 2 teaspoons Hemp Seeds; 1/4 cup diced Red Bell Pepper; 1/2 cup diced Cucumber; 1 tablespoon Lemon Juice; 1 clove minced Garlic

Chickpea Crunch 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

Chickpea Crunch Salad with Lemon Tahini Dressing

Crisp kale and chickpeas tossed with a creamy lemon-tahini dressing, finished with a sprinkle of nutty hemp seeds.

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NUTRITION

Protein

14.5g

Fat

11.5g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas

1.5 cups chopped Kale

2 teaspoons Tahini

2 teaspoons Hemp Seeds

1/4 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1 tablespoon Lemon Juice

1 clove minced Garlic

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PREPARATION

1
Wash and finely chop the kale, placing it in a large mixing bowl.
2
Massage the kale with a pinch of sea salt for about one minute until it becomes tender and dark green.
3
Dice the red bell pepper and cucumber into small bite-sized pieces.
4
Drain and rinse the canned chickpeas, then add them to the bowl with the vegetables.
5
In a small jar or bowl, whisk together the tahini, lemon juice, and minced garlic until the dressing is smooth.
6
Pour the lemon-tahini dressing over the salad and toss thoroughly to coat all ingredients.
7
Sprinkle the hemp seeds over the top before serving for a boost of plant-based protein.