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: 1/2 cup Canned Chickpeas, rinsed; 0.4 cup Cooked Quinoa; 1 tsp Tahini; 1 tbsp Nutritional Yeast; 1 cup Fresh Spinach; 1 tbsp Lemon Juice; 1/4 cup Chopped Cucumber; 1/4 tsp Olive Oil

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 spinach and cucumber, finished with a creamy, zesty lemon-tahini dressing.

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NUTRITION

Protein

15.7g

Fat

7.4g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas, rinsed

0.4 cup Cooked Quinoa

1 tsp Tahini

1 tbsp Nutritional Yeast

1 cup Fresh Spinach

1 tbsp Lemon Juice

1/4 cup Chopped Cucumber

1/4 tsp Olive Oil

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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 thoroughly dry with a clean kitchen towel to ensure they get maximum crunch.
3
Toss the chickpeas with the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
4
Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
5
In a small jar or bowl, whisk together the tahini, lemon juice, and nutritional yeast, adding a teaspoon of warm water at a time until a pourable consistency is reached.
6
In a serving bowl, layer the fresh spinach, cooked quinoa, and chopped cucumber.
7
Top the salad with the warm roasted chickpeas and drizzle the creamy lemon-tahini dressing over everything.