Fresh Chopped Avocado Salad with Crispy Chickpeas

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

Fresh Chopped Avocado Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Fresh Chopped Avocado Salad with Crispy Chickpeas

A vibrant and protein-packed salad featuring tender grilled chicken breast paired with crispy roasted chickpeas, creamy avocado, and a medley of fresh vegetables tossed in a zesty lemon olive oil dressing. This salad offers a satisfying crunch and refreshing flavors in every bite.

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NUTRITION

460kcal
Protein
36.9g
Fat
21.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Crispy Chickpeas

1/4 medium Avocado

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/4 cup Chopped Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the chickpeas.

  • 2

    Rinse and drain a can of chickpeas, then pat them dry. Toss with a pinch of salt, pepper, and a drizzle of olive oil, and spread on a baking sheet. Roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill on a preheated grill or grill pan over medium heat for about 6-7 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    In a large bowl, add the baby spinach, halved cherry tomatoes, and chopped cucumber. Add diced avocado (using 1/4 of a medium avocado) to the mix.

  • 5

    Add the crispy chickpeas to the salad.

  • 6

    In a small bowl, whisk together olive oil and lemon juice to create a light dressing. Drizzle over the salad and toss gently.

  • 7

    Top the salad with the grilled chicken slices. Serve immediately and enjoy the freshness in every bite.

Fresh Chopped Avocado Salad with Crispy Chickpeas

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

Fresh Chopped Avocado Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Fresh Chopped Avocado Salad with Crispy Chickpeas

A vibrant and protein-packed salad featuring tender grilled chicken breast paired with crispy roasted chickpeas, creamy avocado, and a medley of fresh vegetables tossed in a zesty lemon olive oil dressing. This salad offers a satisfying crunch and refreshing flavors in every bite.

NUTRITION

460kcal
Protein
36.9g
Fat
21.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Crispy Chickpeas

1/4 medium Avocado

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/4 cup Chopped Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the chickpeas.

  • 2

    Rinse and drain a can of chickpeas, then pat them dry. Toss with a pinch of salt, pepper, and a drizzle of olive oil, and spread on a baking sheet. Roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill on a preheated grill or grill pan over medium heat for about 6-7 minutes per side until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    In a large bowl, add the baby spinach, halved cherry tomatoes, and chopped cucumber. Add diced avocado (using 1/4 of a medium avocado) to the mix.

  • 5

    Add the crispy chickpeas to the salad.

  • 6

    In a small bowl, whisk together olive oil and lemon juice to create a light dressing. Drizzle over the salad and toss gently.

  • 7

    Top the salad with the grilled chicken slices. Serve immediately and enjoy the freshness in every bite.