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

A vibrant, fresh salad bowl featuring crispy roasted chickpeas, creamy diced avocado, and a medley of baby spinach and sweet cherry tomatoes, all tossed with a zesty lemon-olive oil dressing and topped with nutrient-rich hemp seeds. This bowl delivers a satisfying crunch and a balanced mix of flavors that perfectly enhances your lunchtime meal.

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NUTRITION

333kcal
Protein
13.2g
Fat
18.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/4 medium avocado (50g), diced

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g), halved

1 tbsp hemp seeds (10g)

2 tsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chickpeas dry with a paper towel. Toss them in 1 tsp of olive oil, salt, and pepper.

  • 3

    Spread the chickpeas on a lined baking sheet and roast in the oven for 20-25 minutes until crispy, shaking halfway through.

  • 4

    While the chickpeas are roasting, prepare the salad base by placing baby spinach in a bowl, then add halved cherry tomatoes and diced avocado.

  • 5

    Once roasted, let the chickpeas cool slightly before adding them to the bowl.

  • 6

    Drizzle the salad with the remaining 1 tsp olive oil and 1 tbsp lemon juice. Toss gently to combine.

  • 7

    Sprinkle hemp seeds over the top and season with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy this fresh, nutrient-packed 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

A vibrant, fresh salad bowl featuring crispy roasted chickpeas, creamy diced avocado, and a medley of baby spinach and sweet cherry tomatoes, all tossed with a zesty lemon-olive oil dressing and topped with nutrient-rich hemp seeds. This bowl delivers a satisfying crunch and a balanced mix of flavors that perfectly enhances your lunchtime meal.

NUTRITION

333kcal
Protein
13.2g
Fat
18.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/4 medium avocado (50g), diced

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g), halved

1 tbsp hemp seeds (10g)

2 tsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chickpeas dry with a paper towel. Toss them in 1 tsp of olive oil, salt, and pepper.

  • 3

    Spread the chickpeas on a lined baking sheet and roast in the oven for 20-25 minutes until crispy, shaking halfway through.

  • 4

    While the chickpeas are roasting, prepare the salad base by placing baby spinach in a bowl, then add halved cherry tomatoes and diced avocado.

  • 5

    Once roasted, let the chickpeas cool slightly before adding them to the bowl.

  • 6

    Drizzle the salad with the remaining 1 tsp olive oil and 1 tbsp lemon juice. Toss gently to combine.

  • 7

    Sprinkle hemp seeds over the top and season with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy this fresh, nutrient-packed salad bowl.