Crispy Chickpea and Avocado Salad Bowl

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

Crispy Chickpea and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad Bowl

Enjoy a refreshing salad bowl featuring crispy roasted chickpeas paired with creamy avocado, crisp red bell pepper, and cool cucumber, all lightly dressed in a zesty lemon-olive oil dressing and finished with a sprinkle of tangy feta cheese.

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NUTRITION

454kcal
Protein
13.9g
Fat
23.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (rinsed)

1/2 avocado

1/2 medium red bell pepper

1/2 cup diced cucumber

1.75 oz feta cheese

0.5 tsp olive oil

1 tsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel to remove excess moisture.

  • 3

    Spread the chickpeas on a baking sheet, drizzle with a tiny bit of olive oil (if desired for extra crispness) and season with salt and pepper. Roast in the oven for 20-25 minutes until they turn crispy, stirring halfway through.

  • 4

    While the chickpeas roast, dice the red bell pepper and cucumber. Slice the avocado in half, remove the pit, and cube the flesh.

  • 5

    In a large bowl, combine the roasted chickpeas, avocado, red bell pepper, and cucumber.

  • 6

    Drizzle the lemon juice and remaining olive oil over the salad, gently tossing to combine.

  • 7

    Crumble the feta cheese on top and season with additional salt and pepper if needed.

  • 8

    Serve immediately for a fresh, crispy, and creamy salad bowl.

Crispy Chickpea and Avocado Salad Bowl

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

Crispy Chickpea and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad Bowl

Enjoy a refreshing salad bowl featuring crispy roasted chickpeas paired with creamy avocado, crisp red bell pepper, and cool cucumber, all lightly dressed in a zesty lemon-olive oil dressing and finished with a sprinkle of tangy feta cheese.

NUTRITION

454kcal
Protein
13.9g
Fat
23.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (rinsed)

1/2 avocado

1/2 medium red bell pepper

1/2 cup diced cucumber

1.75 oz feta cheese

0.5 tsp olive oil

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel to remove excess moisture.

  • 3

    Spread the chickpeas on a baking sheet, drizzle with a tiny bit of olive oil (if desired for extra crispness) and season with salt and pepper. Roast in the oven for 20-25 minutes until they turn crispy, stirring halfway through.

  • 4

    While the chickpeas roast, dice the red bell pepper and cucumber. Slice the avocado in half, remove the pit, and cube the flesh.

  • 5

    In a large bowl, combine the roasted chickpeas, avocado, red bell pepper, and cucumber.

  • 6

    Drizzle the lemon juice and remaining olive oil over the salad, gently tossing to combine.

  • 7

    Crumble the feta cheese on top and season with additional salt and pepper if needed.

  • 8

    Serve immediately for a fresh, crispy, and creamy salad bowl.