Crispy Roasted Chickpea and Soft-Boiled Egg Salad

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

Crispy Roasted Chickpea and Soft-Boiled Egg Salad

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Soft-Boiled Egg Salad

Enjoy the crunch of spiced, roasted chickpeas paired with velvety soft-boiled eggs nestled atop a fresh bed of mixed greens and crisp vegetables. A zesty lemon dressing ties the dish together, making this salad a hearty yet refreshing option suitable for breakfast, lunch, or dinner.

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NUTRITION

403kcal
Protein
22.4g
Fat
12.1g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

3 large soft-boiled eggs

2 cups mixed salad greens

1/2 medium red bell pepper, diced

1 half cucumber, sliced

1/2 teaspoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and any additional preferred spices, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, place eggs in a small pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for about 6 minutes for a soft-boiled texture. Cool eggs under cold running water and peel them.

  • 4

    In a large bowl, combine mixed salad greens, diced red bell pepper, and sliced cucumber.

  • 5

    Prepare the dressing by whisking together 1 tablespoon lemon juice with 1/2 teaspoon olive oil, and season with salt and pepper.

  • 6

    Add the roasted chickpeas to the greens, drizzle the dressing over the salad, and gently toss to combine.

  • 7

    Slice the soft-boiled eggs in half and arrange them on top of the salad. Serve immediately and enjoy the mix of crunchy and creamy textures.

Crispy Roasted Chickpea and Soft-Boiled Egg Salad

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

Crispy Roasted Chickpea and Soft-Boiled Egg Salad

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Soft-Boiled Egg Salad

Enjoy the crunch of spiced, roasted chickpeas paired with velvety soft-boiled eggs nestled atop a fresh bed of mixed greens and crisp vegetables. A zesty lemon dressing ties the dish together, making this salad a hearty yet refreshing option suitable for breakfast, lunch, or dinner.

NUTRITION

403kcal
Protein
22.4g
Fat
12.1g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

3 large soft-boiled eggs

2 cups mixed salad greens

1/2 medium red bell pepper, diced

1 half cucumber, sliced

1/2 teaspoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and any additional preferred spices, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, place eggs in a small pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for about 6 minutes for a soft-boiled texture. Cool eggs under cold running water and peel them.

  • 4

    In a large bowl, combine mixed salad greens, diced red bell pepper, and sliced cucumber.

  • 5

    Prepare the dressing by whisking together 1 tablespoon lemon juice with 1/2 teaspoon olive oil, and season with salt and pepper.

  • 6

    Add the roasted chickpeas to the greens, drizzle the dressing over the salad, and gently toss to combine.

  • 7

    Slice the soft-boiled eggs in half and arrange them on top of the salad. Serve immediately and enjoy the mix of crunchy and creamy textures.