Crispy Chickpea and Feta Protein Plate

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

Crispy Chickpea and Feta Protein Plate

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Feta Protein Plate

Enjoy a vibrant Mediterranean-inspired snack featuring a creamy base of nonfat Greek yogurt, crowned with crispy roasted chickpeas, tangy crumbled reduced-fat feta, and a medley of fresh cherry tomatoes and cucumber. Finished with a sprinkle of lemon zest and fresh herbs, this plate balances textures and flavors for a refreshing, protein-packed bite.

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NUTRITION

268kcal
Protein
30.1g
Fat
4.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/3 cup Roasted Chickpeas

0.5 oz Reduced-Fat Feta Cheese

1/4 cup halved Cherry Tomatoes

1/4 cup diced Cucumber

1 tsp Fresh Lemon Zest

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F if you haven't roasted your chickpeas yet. Rinse and drain a can of chickpeas, toss with a pinch of salt, pepper, and a dash of olive oil, and spread them on a baking sheet. Roast them for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    In the meantime, spoon 1 cup of nonfat Greek yogurt into a bowl. Smooth it out to serve as the base of your plate.

  • 3

    Add the roasted chickpeas evenly over the yogurt.

  • 4

    Crumble the reduced-fat feta cheese over the top.

  • 5

    Scatter the halved cherry tomatoes and diced cucumber around the plate.

  • 6

    Finish by sprinkling fresh lemon zest and chopped parsley over the dish for a burst of brightness.

  • 7

    Enjoy immediately as a refreshing, protein-packed Mediterranean snack.

Crispy Chickpea and Feta Protein Plate

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

Crispy Chickpea and Feta Protein Plate

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Feta Protein Plate

Enjoy a vibrant Mediterranean-inspired snack featuring a creamy base of nonfat Greek yogurt, crowned with crispy roasted chickpeas, tangy crumbled reduced-fat feta, and a medley of fresh cherry tomatoes and cucumber. Finished with a sprinkle of lemon zest and fresh herbs, this plate balances textures and flavors for a refreshing, protein-packed bite.

NUTRITION

268kcal
Protein
30.1g
Fat
4.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/3 cup Roasted Chickpeas

0.5 oz Reduced-Fat Feta Cheese

1/4 cup halved Cherry Tomatoes

1/4 cup diced Cucumber

1 tsp Fresh Lemon Zest

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F if you haven't roasted your chickpeas yet. Rinse and drain a can of chickpeas, toss with a pinch of salt, pepper, and a dash of olive oil, and spread them on a baking sheet. Roast them for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    In the meantime, spoon 1 cup of nonfat Greek yogurt into a bowl. Smooth it out to serve as the base of your plate.

  • 3

    Add the roasted chickpeas evenly over the yogurt.

  • 4

    Crumble the reduced-fat feta cheese over the top.

  • 5

    Scatter the halved cherry tomatoes and diced cucumber around the plate.

  • 6

    Finish by sprinkling fresh lemon zest and chopped parsley over the dish for a burst of brightness.

  • 7

    Enjoy immediately as a refreshing, protein-packed Mediterranean snack.