Crispy Okra and Cucumber Salad with Chickpeas

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

Crispy Okra and Cucumber Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Okra and Cucumber Salad with Chickpeas

Enjoy a refreshing, crunchy salad that combines the natural crispness of okra and cucumber with the hearty creaminess of chickpeas. Fresh spinach, ripe tomatoes, and a hint of red onion add vibrant color and flavor, all lightly dressed with a splash of olive oil and lemon for a bright finish.

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NUTRITION

259kcal
Protein
12.2g
Fat
7.3g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach

1/2 medium Cucumber

1 medium Tomato

1/4 small Red Onion

80 grams Okra

1/2 cup Chickpeas

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the okra with a tiny drizzle of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 15-20 minutes until they’re crispy, flipping halfway through.

  • 3

    While the okra roasts, chop the spinach, cucumber, tomato, and red onion. Combine them in a large bowl.

  • 4

    Rinse and drain the chickpeas, then add them to the bowl with the fresh vegetables.

  • 5

    In a small bowl, whisk together the remaining olive oil with lemon juice, salt, and pepper to taste.

  • 6

    Once the okra is done, allow it to cool slightly before adding it to the salad.

  • 7

    Drizzle the dressing over the salad and gently toss to combine. Serve immediately for a refreshing, crunchy meal.

Crispy Okra and Cucumber Salad with Chickpeas

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

Crispy Okra and Cucumber Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Okra and Cucumber Salad with Chickpeas

Enjoy a refreshing, crunchy salad that combines the natural crispness of okra and cucumber with the hearty creaminess of chickpeas. Fresh spinach, ripe tomatoes, and a hint of red onion add vibrant color and flavor, all lightly dressed with a splash of olive oil and lemon for a bright finish.

NUTRITION

259kcal
Protein
12.2g
Fat
7.3g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach

1/2 medium Cucumber

1 medium Tomato

1/4 small Red Onion

80 grams Okra

1/2 cup Chickpeas

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the okra with a tiny drizzle of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 15-20 minutes until they’re crispy, flipping halfway through.

  • 3

    While the okra roasts, chop the spinach, cucumber, tomato, and red onion. Combine them in a large bowl.

  • 4

    Rinse and drain the chickpeas, then add them to the bowl with the fresh vegetables.

  • 5

    In a small bowl, whisk together the remaining olive oil with lemon juice, salt, and pepper to taste.

  • 6

    Once the okra is done, allow it to cool slightly before adding it to the salad.

  • 7

    Drizzle the dressing over the salad and gently toss to combine. Serve immediately for a refreshing, crunchy meal.