Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing

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

Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing

A vibrant salad featuring crispy roasted chickpeas, creamy avocado, fresh mixed greens, and crunchy veggies, all tossed in a tangy lemon tahini dressing. This satisfying lunch delivers the perfect balance of textures and flavors, making it a delightful and hearty meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
17.8g
Fat
20.4g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas

1/4 medium Avocado (quartered)

2 cups Mixed Greens

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1 tbsp Tahini

1/4 cup shelled Edamame

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Spread the chickpeas on a baking sheet, season lightly with salt and pepper, and roast for 20-25 minutes until crispy, shaking the pan halfway for even cooking.

  • 3

    While the chickpeas roast, prepare the salad by combining mixed greens, sliced red bell pepper, cucumber, edamame, and avocado in a large bowl.

  • 4

    In a small bowl, whisk together tahini and lemon juice (adding a splash of water if needed for a smoother consistency). Season with salt and pepper.

  • 5

    Once the chickpeas are crispy, let them cool slightly and add to the salad. Drizzle the lemon tahini dressing over the salad and toss gently to combine.

  • 6

    Serve immediately and enjoy your nutritious, refreshing lunch.

Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing

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

Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing

A vibrant salad featuring crispy roasted chickpeas, creamy avocado, fresh mixed greens, and crunchy veggies, all tossed in a tangy lemon tahini dressing. This satisfying lunch delivers the perfect balance of textures and flavors, making it a delightful and hearty meal.

NUTRITION

400kcal
Protein
17.8g
Fat
20.4g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas

1/4 medium Avocado (quartered)

2 cups Mixed Greens

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1 tbsp Tahini

1/4 cup shelled Edamame

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Spread the chickpeas on a baking sheet, season lightly with salt and pepper, and roast for 20-25 minutes until crispy, shaking the pan halfway for even cooking.

  • 3

    While the chickpeas roast, prepare the salad by combining mixed greens, sliced red bell pepper, cucumber, edamame, and avocado in a large bowl.

  • 4

    In a small bowl, whisk together tahini and lemon juice (adding a splash of water if needed for a smoother consistency). Season with salt and pepper.

  • 5

    Once the chickpeas are crispy, let them cool slightly and add to the salad. Drizzle the lemon tahini dressing over the salad and toss gently to combine.

  • 6

    Serve immediately and enjoy your nutritious, refreshing lunch.