Roasted Vegetable and Crispy Chickpea Salad with Grilled Tempeh

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

Roasted Vegetable and Crispy Chickpea Salad with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Salad with Grilled Tempeh

Enjoy a vibrant, satisfying salad featuring crispy roasted chickpeas, golden grilled tempeh, and an array of colorful roasted vegetables tossed with fresh baby spinach. This dish delights with its combination of textures and flavors, perfectly accented by a bright lemon-olive oil dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

534kcal
Protein
37.2g
Fat
20.3g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

3/4 cup Chickpeas (roasted)

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (diced)

2 cups Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chickpeas with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Slice the red bell pepper, zucchini, and dice the red onion. Drizzle with a small amount of olive oil, season with salt and pepper, and spread them on another baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Slice the tempeh into 1/4-inch thick pieces. Heat a non-stick pan over medium heat and lightly grill the tempeh pieces, about 3-4 minutes per side, until golden and crispy.

  • 4

    In a large bowl, combine the roasted vegetables, crispy chickpeas, and baby spinach. Add the grilled tempeh on top.

  • 5

    Drizzle with lemon juice and the remaining olive oil. Toss gently to blend the flavors, and adjust seasonings with salt and pepper as needed.

  • 6

    Serve immediately and enjoy the mix of textures and vibrant flavors in this hearty salad.

Roasted Vegetable and Crispy Chickpea Salad with Grilled Tempeh

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

Roasted Vegetable and Crispy Chickpea Salad with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Salad with Grilled Tempeh

Enjoy a vibrant, satisfying salad featuring crispy roasted chickpeas, golden grilled tempeh, and an array of colorful roasted vegetables tossed with fresh baby spinach. This dish delights with its combination of textures and flavors, perfectly accented by a bright lemon-olive oil dressing.

NUTRITION

534kcal
Protein
37.2g
Fat
20.3g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

120 grams Tempeh

3/4 cup Chickpeas (roasted)

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (diced)

2 cups Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chickpeas with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetables. Slice the red bell pepper, zucchini, and dice the red onion. Drizzle with a small amount of olive oil, season with salt and pepper, and spread them on another baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Slice the tempeh into 1/4-inch thick pieces. Heat a non-stick pan over medium heat and lightly grill the tempeh pieces, about 3-4 minutes per side, until golden and crispy.

  • 4

    In a large bowl, combine the roasted vegetables, crispy chickpeas, and baby spinach. Add the grilled tempeh on top.

  • 5

    Drizzle with lemon juice and the remaining olive oil. Toss gently to blend the flavors, and adjust seasonings with salt and pepper as needed.

  • 6

    Serve immediately and enjoy the mix of textures and vibrant flavors in this hearty salad.