Creamy Chickpea Salad with Crisp Veggies

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

Creamy Chickpea Salad with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Salad with Crisp Veggies

Enjoy the vibrant and refreshing textures of creamy chickpeas combined with crisp, colorful veggies, accented with a tangy Greek yogurt dressing and a sprinkle of feta and nutritional yeast. This salad bursts with freshness and satisfying flavors, perfect as a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

583kcal
Protein
39g
Fat
15.9g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Cucumber (52g)

1/2 cup chopped Celery (50g)

2 tbsp diced Red Onion (20g)

2 tbsp Fresh Lemon Juice (30g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp Fresh Parsley, chopped (8g)

2 tbsp Nutritional Yeast (16g)

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas, then place them in a large mixing bowl.

  • 2

    Add the nonfat Greek yogurt and crumbled feta cheese to the chickpeas, gently stirring to combine and create a creamy base.

  • 3

    Mix in the diced red bell pepper, cucumber, chopped celery, and red onion for a burst of crispness and color.

  • 4

    Drizzle the fresh lemon juice and extra virgin olive oil over the salad, and sprinkle with chopped parsley and nutritional yeast for an extra flavor boost.

  • 5

    Season with salt and pepper to taste, then toss the salad until all ingredients are evenly distributed.

  • 6

    Serve immediately for the freshest taste, or chill in the refrigerator for about 30 minutes to let flavors meld.

Creamy Chickpea Salad with Crisp Veggies

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

Creamy Chickpea Salad with Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Salad with Crisp Veggies

Enjoy the vibrant and refreshing textures of creamy chickpeas combined with crisp, colorful veggies, accented with a tangy Greek yogurt dressing and a sprinkle of feta and nutritional yeast. This salad bursts with freshness and satisfying flavors, perfect as a versatile meal for breakfast, lunch, or dinner.

NUTRITION

583kcal
Protein
39g
Fat
15.9g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Cucumber (52g)

1/2 cup chopped Celery (50g)

2 tbsp diced Red Onion (20g)

2 tbsp Fresh Lemon Juice (30g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp Fresh Parsley, chopped (8g)

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

    Rinse and drain the canned chickpeas, then place them in a large mixing bowl.

  • 2

    Add the nonfat Greek yogurt and crumbled feta cheese to the chickpeas, gently stirring to combine and create a creamy base.

  • 3

    Mix in the diced red bell pepper, cucumber, chopped celery, and red onion for a burst of crispness and color.

  • 4

    Drizzle the fresh lemon juice and extra virgin olive oil over the salad, and sprinkle with chopped parsley and nutritional yeast for an extra flavor boost.

  • 5

    Season with salt and pepper to taste, then toss the salad until all ingredients are evenly distributed.

  • 6

    Serve immediately for the freshest taste, or chill in the refrigerator for about 30 minutes to let flavors meld.