YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Greens Salad with Zesty Lemon Vinaigrette
A vibrant salad featuring crispy roasted chickpeas and tender edamame tossed with crisp mixed greens, sprinkled with nutty hemp seeds and drizzled with a tangy lemon vinaigrette. This dish balances texture and zesty flavors to satisfy your palate while meeting your protein and calorie goals.
INGREDIENTS
1 cup Roasted Chickpeas
1/2 cup Shelled Edamame
3 cups Mixed Greens
2 tbsp Hemp Seeds
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F. Spread rinsed and drained chickpeas on a baking sheet, lightly toss with a pinch of salt, pepper, and a dash of olive oil if desired, then roast for 20-25 minutes until crispy, stirring halfway through.
While the chickpeas roast, prepare the edamame by lightly warming them if preferred and set aside.
In a large salad bowl, combine the mixed greens with the shelled edamame.
In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the zesty vinaigrette.
Once the chickpeas are crispy and golden, let them cool for a couple of minutes before adding to the salad.
Sprinkle hemp seeds over the greens, then drizzle with the lemon vinaigrette.
Toss gently to combine all ingredients, adjust seasonings with salt and pepper to taste, and serve immediately.