Fresh Chickpea Zucchini Ribbon Salad

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

Fresh Chickpea Zucchini Ribbon Salad

YOUR SOLIN GENERATED RECIPE

Fresh Chickpea Zucchini Ribbon Salad

A bright and refreshing salad that combines tender chickpeas, delicate zucchini ribbons, and juicy cherry tomatoes, all tossed in a zesty lemon dressing. Accented with crisp egg whites and tangy crumbled feta, this dish is both light and satisfying, perfect for any meal of the day.

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NUTRITION

464kcal
Protein
25.7g
Fat
15.6g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 medium zucchini (196g), made into ribbons

1/2 cup cherry tomatoes (halved, 84g)

1/4 medium red onion (sliced, 25g)

3 large hard-boiled egg whites (33g total)

1 oz crumbled feta cheese (28g)

1 tsp olive oil (5g)

1 tbsp lemon juice (15g)

1 tbsp fresh parsley

Salt & Pepper, to taste

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PREPARATION

  • 1

    Prepare the chickpeas by rinsing and draining if using canned.

  • 2

    Using a vegetable peeler, create thin ribbons from the zucchini.

  • 3

    Halve the cherry tomatoes and thinly slice the red onion.

  • 4

    Hard-boil the eggs, then separate and chop the egg whites.

  • 5

    In a large bowl, combine the chickpeas, zucchini ribbons, cherry tomatoes, red onion, and chopped egg whites.

  • 6

    Drizzle with olive oil and lemon juice, then gently toss the salad.

  • 7

    Sprinkle crumbled feta cheese and fresh parsley over the top.

  • 8

    Season with salt and pepper to taste, and serve immediately.

Fresh Chickpea Zucchini Ribbon Salad

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

Fresh Chickpea Zucchini Ribbon Salad

YOUR SOLIN GENERATED RECIPE

Fresh Chickpea Zucchini Ribbon Salad

A bright and refreshing salad that combines tender chickpeas, delicate zucchini ribbons, and juicy cherry tomatoes, all tossed in a zesty lemon dressing. Accented with crisp egg whites and tangy crumbled feta, this dish is both light and satisfying, perfect for any meal of the day.

NUTRITION

464kcal
Protein
25.7g
Fat
15.6g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 medium zucchini (196g), made into ribbons

1/2 cup cherry tomatoes (halved, 84g)

1/4 medium red onion (sliced, 25g)

3 large hard-boiled egg whites (33g total)

1 oz crumbled feta cheese (28g)

1 tsp olive oil (5g)

1 tbsp lemon juice (15g)

1 tbsp fresh parsley

Salt & Pepper, to taste

PREPARATION

  • 1

    Prepare the chickpeas by rinsing and draining if using canned.

  • 2

    Using a vegetable peeler, create thin ribbons from the zucchini.

  • 3

    Halve the cherry tomatoes and thinly slice the red onion.

  • 4

    Hard-boil the eggs, then separate and chop the egg whites.

  • 5

    In a large bowl, combine the chickpeas, zucchini ribbons, cherry tomatoes, red onion, and chopped egg whites.

  • 6

    Drizzle with olive oil and lemon juice, then gently toss the salad.

  • 7

    Sprinkle crumbled feta cheese and fresh parsley over the top.

  • 8

    Season with salt and pepper to taste, and serve immediately.