Lentil Walnut Protein Salad with Roasted Chickpeas

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

Lentil Walnut Protein Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Salad with Roasted Chickpeas

A vibrant, protein-packed vegan salad featuring hearty lentils, crispy roasted chickpeas, and crunchy walnuts tossed with fresh mixed greens. This delightful bowl combines warm, earthy flavors with a tangy dressing for a satisfying midday meal that’s as nourishing as it is flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
33.5g
Fat
10.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

100g baked tofu

1/4 cup roasted chickpeas (40g)

1 tbsp chopped walnuts

1 cup mixed greens (spinach, arugula, cherry tomatoes)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the chickpeas if not pre-roasted.

  • 2

    If using dry chickpeas, drain, rinse, pat dry, toss with a pinch of salt and your favorite spices, and roast in the oven for 20-25 minutes until crispy.

  • 3

    While chickpeas roast, prepare the tofu by patting dry and baking or pan-searing it with minimal seasoning until edges are golden.

  • 4

    In a large bowl, combine the cooked lentils and mixed greens.

  • 5

    Cube the baked tofu and add to the bowl along with the roasted chickpeas and chopped walnuts.

  • 6

    Toss everything gently to combine. Optionally, drizzle with a light lemon-tahini dressing to enhance the flavors.

  • 7

    Serve immediately and enjoy this protein-packed, satisfying vegan lunch.

Lentil Walnut Protein Salad with Roasted Chickpeas

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

Lentil Walnut Protein Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Salad with Roasted Chickpeas

A vibrant, protein-packed vegan salad featuring hearty lentils, crispy roasted chickpeas, and crunchy walnuts tossed with fresh mixed greens. This delightful bowl combines warm, earthy flavors with a tangy dressing for a satisfying midday meal that’s as nourishing as it is flavorful.

NUTRITION

405kcal
Protein
33.5g
Fat
10.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

100g baked tofu

1/4 cup roasted chickpeas (40g)

1 tbsp chopped walnuts

1 cup mixed greens (spinach, arugula, cherry tomatoes)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the chickpeas if not pre-roasted.

  • 2

    If using dry chickpeas, drain, rinse, pat dry, toss with a pinch of salt and your favorite spices, and roast in the oven for 20-25 minutes until crispy.

  • 3

    While chickpeas roast, prepare the tofu by patting dry and baking or pan-searing it with minimal seasoning until edges are golden.

  • 4

    In a large bowl, combine the cooked lentils and mixed greens.

  • 5

    Cube the baked tofu and add to the bowl along with the roasted chickpeas and chopped walnuts.

  • 6

    Toss everything gently to combine. Optionally, drizzle with a light lemon-tahini dressing to enhance the flavors.

  • 7

    Serve immediately and enjoy this protein-packed, satisfying vegan lunch.