Grilled Chicken and Chickpea Crunch Salad with Toasted Seeds

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

Grilled Chicken and Chickpea Crunch Salad with Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Chickpea Crunch Salad with Toasted Seeds

A vibrant, crunchy salad featuring perfectly grilled chicken breast paired with protein-packed chickpeas, crisp mixed greens, and colorful veggies, all accented by the nutty crunch of toasted pumpkin and sunflower seeds. Finished with a light olive oil and lemon dressing, this salad is refreshing, fulfilling, and ideally balanced for your nutritional goals.

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NUTRITION

430kcal
Protein
45.1g
Fat
17g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Chickpeas (canned, rinsed)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/2 cup Red Bell Pepper

2 tbsp Toasted Pumpkin & Sunflower Seeds

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your favorite herbs, salt, and pepper. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, rinse the mixed greens and slice the cherry tomatoes, cucumbers, and red bell pepper. Place them in a large salad bowl.

  • 4

    Rinse the canned chickpeas under cool water and add them to the bowl.

  • 5

    Once the chicken is done, let it rest for a few minutes then slice into strips.

  • 6

    Sprinkle the toasted pumpkin and sunflower seeds over the salad for an extra crunch.

  • 7

    Drizzle the extra virgin olive oil over the salad. Optionally, squeeze a bit of fresh lemon juice for additional brightness.

  • 8

    Gently toss all the ingredients together until well combined. Serve immediately.

Grilled Chicken and Chickpea Crunch Salad with Toasted Seeds

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

Grilled Chicken and Chickpea Crunch Salad with Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Chickpea Crunch Salad with Toasted Seeds

A vibrant, crunchy salad featuring perfectly grilled chicken breast paired with protein-packed chickpeas, crisp mixed greens, and colorful veggies, all accented by the nutty crunch of toasted pumpkin and sunflower seeds. Finished with a light olive oil and lemon dressing, this salad is refreshing, fulfilling, and ideally balanced for your nutritional goals.

NUTRITION

430kcal
Protein
45.1g
Fat
17g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Chickpeas (canned, rinsed)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/2 cup Red Bell Pepper

2 tbsp Toasted Pumpkin & Sunflower Seeds

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your favorite herbs, salt, and pepper. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, rinse the mixed greens and slice the cherry tomatoes, cucumbers, and red bell pepper. Place them in a large salad bowl.

  • 4

    Rinse the canned chickpeas under cool water and add them to the bowl.

  • 5

    Once the chicken is done, let it rest for a few minutes then slice into strips.

  • 6

    Sprinkle the toasted pumpkin and sunflower seeds over the salad for an extra crunch.

  • 7

    Drizzle the extra virgin olive oil over the salad. Optionally, squeeze a bit of fresh lemon juice for additional brightness.

  • 8

    Gently toss all the ingredients together until well combined. Serve immediately.