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

Enjoy a refreshing mix of creamy avocado, zesty cherry tomatoes, crisp cucumber, and tangy feta, all boosted with lean grilled chicken and crunchy roasted chickpeas. This salad is a perfect balance of textures, flavors, and nutrition, promising a light yet satisfying meal.

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NUTRITION

541kcal
Protein
39.0g
Fat
30.2g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

1/2 Avocado (100g)

1/3 cup Roasted Chickpeas (50g)

3 ounces Grilled Chicken Breast (85g)

1 cup Cherry Tomatoes (150g)

1/2 cup diced Cucumber (52g)

1/4 small Red Onion (25g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Lime Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    If not already cooked, grill the chicken breast seasoned lightly with salt and pepper until fully cooked, then slice into bite-sized pieces.

  • 2

    Preheat your oven to 400°F and roast the chickpeas with a sprinkle of salt, pepper, and a tiny drizzle of olive oil until crispy, about 15-20 minutes.

  • 3

    Dice the avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place all chopped vegetables in a large salad bowl.

  • 4

    Add the sliced grilled chicken and roasted chickpeas to the bowl.

  • 5

    Drizzle with olive oil and lime juice, then gently toss to combine all ingredients ensuring even dressing.

  • 6

    Season with additional salt and pepper to taste, and serve immediately for the best texture.

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

Enjoy a refreshing mix of creamy avocado, zesty cherry tomatoes, crisp cucumber, and tangy feta, all boosted with lean grilled chicken and crunchy roasted chickpeas. This salad is a perfect balance of textures, flavors, and nutrition, promising a light yet satisfying meal.

NUTRITION

541kcal
Protein
39.0g
Fat
30.2g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

1/2 Avocado (100g)

1/3 cup Roasted Chickpeas (50g)

3 ounces Grilled Chicken Breast (85g)

1 cup Cherry Tomatoes (150g)

1/2 cup diced Cucumber (52g)

1/4 small Red Onion (25g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Lime Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

    If not already cooked, grill the chicken breast seasoned lightly with salt and pepper until fully cooked, then slice into bite-sized pieces.

  • 2

    Preheat your oven to 400°F and roast the chickpeas with a sprinkle of salt, pepper, and a tiny drizzle of olive oil until crispy, about 15-20 minutes.

  • 3

    Dice the avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place all chopped vegetables in a large salad bowl.

  • 4

    Add the sliced grilled chicken and roasted chickpeas to the bowl.

  • 5

    Drizzle with olive oil and lime juice, then gently toss to combine all ingredients ensuring even dressing.

  • 6

    Season with additional salt and pepper to taste, and serve immediately for the best texture.