YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing
Oven-roasted chickpeas and fluffy quinoa tossed with massaged kale and a zesty lemon-tahini dressing, finished with a sprinkle of nutty hemp seeds.
INGREDIENTS
0.55 cup Canned Chickpeas, rinsed and dried
0.38 cup Cooked Quinoa
2 teaspoons Tahini
1.5 cups Fresh Kale, chopped
1 teaspoon Shelled Hemp Seeds
1 tablespoon Lemon Juice
0.33 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the dried chickpeas with olive oil and a pinch of sea salt, then roast for 20-25 minutes until golden and crisp.
Place the chopped kale in a large bowl with half of the lemon juice and massage with your hands for 1-2 minutes until the leaves soften.
In a small jar, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until the dressing is creamy and pourable.
Add the cooked quinoa and roasted chickpeas to the bowl of kale.
Drizzle the lemon-tahini dressing over the salad and toss well to combine.
Top with hemp seeds for an extra boost of plant-based protein and healthy fats before serving.