Recipe · 2 min read
Lemon Tahini Power Salad
A protein-packed lemon-tahini salad to refuel after workouts, with chickpeas and quinoa for balanced recovery.
This lemon-tahini salad is designed to speed up muscle repair and refill energy stores after strength or endurance training. The combination of chickpeas and quinoa provides plant-based protein and complex carbs, while tahini adds healthy fats for satiety.
Ingredients: 1 cup cooked quinoa, 1 cup cooked chickpeas, 1 large cucumber (diced), 1 handful cherry tomatoes (halved), 1/4 red onion (thinly sliced), 2 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 garlic clove (minced), salt and pepper, optional fresh mint or parsley.
Preparation: Cook quinoa and chickpeas ahead and let cool. In a large bowl, combine cooled quinoa, chickpeas, cucumber, tomatoes, and onion. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, 2-3 tbsp water, salt, and pepper to make a dressing. Pour dressing over the salad and toss well. Garnish with fresh herbs and serve.
Athlete note: One serving provides about 15-20 grams of protein and 30 grams of carbs. Chickpeas and quinoa offer a complete protein profile, aiding muscle recovery. The fiber content supports digestion and sustained energy.
Storage/serving/swap suggestion: Store in an airtight container in the fridge for up to 3 days. Serve at room temperature or chilled. Swap quinoa with bulgur or couscous, and chickpeas with cooked lentils for variety.