Chickpea and Edamame Power Salad with Crunchy Vegetables

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

Chickpea and Edamame Power Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Edamame Power Salad with Crunchy Vegetables

Enjoy a refreshing and protein-packed vegetarian salad featuring tender edamame, marinated tempeh, and a hint of chickpeas mixed with crisp red bell pepper, cucumber, and carrot for an irresistible crunch. This light yet satisfying salad is perfect for a midday energy boost and balanced meal.

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NUTRITION

297kcal
Protein
30.5g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

75g Tempeh

2/3 cup Shelled Edamame

1/8 cup Chickpeas

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/4 cup shredded Carrot

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PREPARATION

  • 1

    Press the tempeh lightly and cut it into small cubes. Optionally, marinate with a squeeze of lemon juice, a dash of salt, and pepper for 10 minutes.

  • 2

    Steam or lightly boil the shelled edamame until just tender, then drain and set aside.

  • 3

    Rinse the chickpeas and pat dry.

  • 4

    Dice the red bell pepper and cucumber, and shred the carrot. Combine these crunchy vegetables in a large bowl.

  • 5

    Add the tempeh, edamame, and chickpeas to the bowl with vegetables.

  • 6

    Toss everything together gently. Adjust seasoning with salt, pepper, or a drizzle of a light vinaigrette if desired.

  • 7

    Serve chilled or at room temperature for a refreshing, protein-packed lunch.

Chickpea and Edamame Power Salad with Crunchy Vegetables

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

Chickpea and Edamame Power Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Chickpea and Edamame Power Salad with Crunchy Vegetables

Enjoy a refreshing and protein-packed vegetarian salad featuring tender edamame, marinated tempeh, and a hint of chickpeas mixed with crisp red bell pepper, cucumber, and carrot for an irresistible crunch. This light yet satisfying salad is perfect for a midday energy boost and balanced meal.

NUTRITION

297kcal
Protein
30.5g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

75g Tempeh

2/3 cup Shelled Edamame

1/8 cup Chickpeas

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/4 cup shredded Carrot

PREPARATION

  • 1

    Press the tempeh lightly and cut it into small cubes. Optionally, marinate with a squeeze of lemon juice, a dash of salt, and pepper for 10 minutes.

  • 2

    Steam or lightly boil the shelled edamame until just tender, then drain and set aside.

  • 3

    Rinse the chickpeas and pat dry.

  • 4

    Dice the red bell pepper and cucumber, and shred the carrot. Combine these crunchy vegetables in a large bowl.

  • 5

    Add the tempeh, edamame, and chickpeas to the bowl with vegetables.

  • 6

    Toss everything together gently. Adjust seasoning with salt, pepper, or a drizzle of a light vinaigrette if desired.

  • 7

    Serve chilled or at room temperature for a refreshing, protein-packed lunch.