Crispy Chickpea and Lentil Power Salad

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

Crispy Chickpea and Lentil Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Lentil Power Salad

A vibrant, protein-packed salad featuring crispy roasted chickpeas, hearty lentils, and tender baked tofu tossed with fresh mixed greens and a bright lemon dressing. Every bite delivers a satisfying crunch along with a tangy zest, making it the perfect gluten-free, vegan lunch for sustained energy.

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NUTRITION

386kcal
Protein
30.6g
Fat
9g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked lentils (100g)

3.5 oz baked tofu (100g)

1 tbsp nutritional yeast (8g)

1 cup mixed greens (30g)

1/4 cup diced cucumber (26g)

1 tsp fresh lemon juice (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, pat them dry, and toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, prepare the lentils by ensuring they are cooked until tender. If not already done, cook lentils in water with a touch of salt until soft, then drain.

  • 3

    Press the tofu gently to remove excess moisture, then cut into cubes. Season lightly with salt and pepper and bake in the oven (or pan-sear) for 15-20 minutes until edges are golden.

  • 4

    In a large bowl, combine the mixed greens and diced cucumber.

  • 5

    Add the roasted chickpeas, cooked lentils, and baked tofu to the bowl.

  • 6

    Sprinkle the nutritional yeast over the salad for a boost of savory umami flavor.

  • 7

    Drizzle with fresh lemon juice, toss gently, and serve immediately.

Crispy Chickpea and Lentil Power Salad

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

Crispy Chickpea and Lentil Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Lentil Power Salad

A vibrant, protein-packed salad featuring crispy roasted chickpeas, hearty lentils, and tender baked tofu tossed with fresh mixed greens and a bright lemon dressing. Every bite delivers a satisfying crunch along with a tangy zest, making it the perfect gluten-free, vegan lunch for sustained energy.

NUTRITION

386kcal
Protein
30.6g
Fat
9g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked lentils (100g)

3.5 oz baked tofu (100g)

1 tbsp nutritional yeast (8g)

1 cup mixed greens (30g)

1/4 cup diced cucumber (26g)

1 tsp fresh lemon juice (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, pat them dry, and toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Meanwhile, prepare the lentils by ensuring they are cooked until tender. If not already done, cook lentils in water with a touch of salt until soft, then drain.

  • 3

    Press the tofu gently to remove excess moisture, then cut into cubes. Season lightly with salt and pepper and bake in the oven (or pan-sear) for 15-20 minutes until edges are golden.

  • 4

    In a large bowl, combine the mixed greens and diced cucumber.

  • 5

    Add the roasted chickpeas, cooked lentils, and baked tofu to the bowl.

  • 6

    Sprinkle the nutritional yeast over the salad for a boost of savory umami flavor.

  • 7

    Drizzle with fresh lemon juice, toss gently, and serve immediately.