Crisp Avocado and Roasted Chickpea Salad with Lemon Herb Vinaigrette

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

Crisp Avocado and Roasted Chickpea Salad with Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crisp Avocado and Roasted Chickpea Salad with Lemon Herb Vinaigrette

Enjoy a vibrant salad featuring tender grilled chicken breast, creamy avocado, and crunchy roasted chickpeas atop a bed of mixed greens and cherry tomatoes, all dressed in a zesty lemon herb vinaigrette. This fresh, balanced dish is perfect for any meal, providing a delightful mix of textures and flavors.

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NUTRITION

577kcal
Protein
36.5g
Fat
33.9g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 Avocado

1/2 cup Roasted Chickpeas

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast chickpeas. Toss canned or pre-cooked chickpeas (drained and patted dry) with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    While chickpeas roast, grill or pan-sear the chicken breast seasoned with a dash of salt and pepper until fully cooked, then slice it into strips.

  • 3

    In a large bowl, combine mixed greens, halved cherry tomatoes, diced avocado, and roasted chickpeas once they have cooled slightly.

  • 4

    Prepare the lemon herb vinaigrette by whisking together olive oil, fresh lemon juice, a pinch of salt and pepper, and chopped fresh parsley.

  • 5

    Pour the dressing over the salad and gently toss to coat evenly.

  • 6

    Top the salad with the sliced chicken breast and serve immediately.

Crisp Avocado and Roasted Chickpea Salad with Lemon Herb Vinaigrette

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

Crisp Avocado and Roasted Chickpea Salad with Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crisp Avocado and Roasted Chickpea Salad with Lemon Herb Vinaigrette

Enjoy a vibrant salad featuring tender grilled chicken breast, creamy avocado, and crunchy roasted chickpeas atop a bed of mixed greens and cherry tomatoes, all dressed in a zesty lemon herb vinaigrette. This fresh, balanced dish is perfect for any meal, providing a delightful mix of textures and flavors.

NUTRITION

577kcal
Protein
36.5g
Fat
33.9g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 Avocado

1/2 cup Roasted Chickpeas

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast chickpeas. Toss canned or pre-cooked chickpeas (drained and patted dry) with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    While chickpeas roast, grill or pan-sear the chicken breast seasoned with a dash of salt and pepper until fully cooked, then slice it into strips.

  • 3

    In a large bowl, combine mixed greens, halved cherry tomatoes, diced avocado, and roasted chickpeas once they have cooled slightly.

  • 4

    Prepare the lemon herb vinaigrette by whisking together olive oil, fresh lemon juice, a pinch of salt and pepper, and chopped fresh parsley.

  • 5

    Pour the dressing over the salad and gently toss to coat evenly.

  • 6

    Top the salad with the sliced chicken breast and serve immediately.