Crunchy Carrot and Chickpea Salad with Zesty Lemon-Herb Dressing

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

Crunchy Carrot and Chickpea Salad with Zesty Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Carrot and Chickpea Salad with Zesty Lemon-Herb Dressing

This vibrant, crunchy salad combines hearty chickpeas and shredded carrots with a punchy zesty lemon-herb dressing. Finished with a sprinkle of toasted almonds and nutty hemp seeds, it delivers a refreshing, nutrient-packed meal that satisfies both hunger and taste buds.

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NUTRITION

585kcal
Protein
33.3g
Fat
22g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained (164g)

1 large carrot, shredded (72g)

0.5 cup low-fat plain Greek yogurt (122g)

0.25 cup sliced almonds (25g)

1 tablespoon hemp seeds (10g)

2 tablespoons lemon juice (30g)

2 tablespoons chopped fresh parsley (8g)

2 tablespoons chopped fresh mint (8g)

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PREPARATION

  • 1

    In a medium bowl, combine the drained chickpeas and shredded carrot.

  • 2

    In a separate small bowl, whisk together the low-fat Greek yogurt, lemon juice, chopped parsley, and chopped mint to create the zesty dressing.

  • 3

    Pour the dressing over the chickpeas and carrots, gently mixing until well combined.

  • 4

    Sprinkle the sliced almonds and hemp seeds evenly over the salad, adding a crunchy texture and nutty flavor.

  • 5

    Taste and adjust seasonings if needed, then serve immediately or chill slightly before serving for a refreshing meal.

Crunchy Carrot and Chickpea Salad with Zesty Lemon-Herb Dressing

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

Crunchy Carrot and Chickpea Salad with Zesty Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Carrot and Chickpea Salad with Zesty Lemon-Herb Dressing

This vibrant, crunchy salad combines hearty chickpeas and shredded carrots with a punchy zesty lemon-herb dressing. Finished with a sprinkle of toasted almonds and nutty hemp seeds, it delivers a refreshing, nutrient-packed meal that satisfies both hunger and taste buds.

NUTRITION

585kcal
Protein
33.3g
Fat
22g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained (164g)

1 large carrot, shredded (72g)

0.5 cup low-fat plain Greek yogurt (122g)

0.25 cup sliced almonds (25g)

1 tablespoon hemp seeds (10g)

2 tablespoons lemon juice (30g)

2 tablespoons chopped fresh parsley (8g)

2 tablespoons chopped fresh mint (8g)

PREPARATION

  • 1

    In a medium bowl, combine the drained chickpeas and shredded carrot.

  • 2

    In a separate small bowl, whisk together the low-fat Greek yogurt, lemon juice, chopped parsley, and chopped mint to create the zesty dressing.

  • 3

    Pour the dressing over the chickpeas and carrots, gently mixing until well combined.

  • 4

    Sprinkle the sliced almonds and hemp seeds evenly over the salad, adding a crunchy texture and nutty flavor.

  • 5

    Taste and adjust seasonings if needed, then serve immediately or chill slightly before serving for a refreshing meal.