Name: Chickpea Quinoa Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 0.25 cup cooked quinoa; 0.75 cup nonfat Greek yogurt; 1.5 tbsp hemp hearts; 1 oz feta cheese; 1 cup fresh spinach; 0.5 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Chickpea Quinoa Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Salad with Lemon-Herb Vinaigrette

Protein-packed chickpeas and fluffy quinoa are tossed with crisp cucumbers and juicy tomatoes in a zesty, herb-infused lemon dressing for a refreshing bite.

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NUTRITION

Protein

37.8g

Fat

21.2g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas

0.25 cup cooked quinoa

0.75 cup nonfat Greek yogurt

1.5 tbsp hemp hearts

1 oz feta cheese

1 cup fresh spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, dried oregano, sea salt, and black pepper until the dressing is smooth and creamy.
2
In a large mixing bowl, combine the rinsed chickpeas, cooked quinoa, chopped fresh spinach, diced cucumber, and halved cherry tomatoes.
3
Pour the yogurt-lemon dressing over the salad and toss gently to ensure all ingredients are evenly coated.
4
Fold in the hemp hearts and crumbled feta cheese to add a nutty texture and a savory finish to the salad.
5
Garnish with fresh parsley and serve immediately or chill for 30 minutes to allow the flavors to meld together.