Crispy Tofu and Lentil Power Salad with Spinach and Roasted Chickpeas

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

Crispy Tofu and Lentil Power Salad with Spinach and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Spinach and Roasted Chickpeas

A vibrant, protein-packed lunch salad featuring crispy extra-firm tofu, hearty lentils, and crunchy roasted chickpeas tossed over a bed of fresh baby spinach. Bright red bell pepper and red onion add a refreshing crunch, all brought together with a zesty lemon-olive oil dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

448kcal
Protein
39.2g
Fat
15.6g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

180g Extra-Firm Tofu

100g Cooked Lentils

70g Roasted Chickpeas

60g Baby Spinach

0.25 medium Red Bell Pepper

2 tbsp Red Onion

1 tsp Olive Oil

1 tsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.

  • 2

    Preheat a non-stick skillet over medium heat. Lightly season the tofu cubes with salt, pepper, and garlic powder, and cook them until all sides are golden and crispy.

  • 3

    While the tofu cooks, combine the cooked lentils and roasted chickpeas in a bowl. If the chickpeas are not pre-roasted, toss them with a little olive oil, salt, and garlic powder, and roast in a preheated 400°F oven for about 20 minutes until crunchy.

  • 4

    In a large salad bowl, add baby spinach, thinly sliced red bell pepper, and red onion.

  • 5

    Once the tofu is crispy, add it to the bowl along with the lentils and chickpeas.

  • 6

    Drizzle olive oil and lemon juice over the salad, tossing gently to combine all flavors. Adjust seasoning with salt and pepper as desired.

  • 7

    Serve immediately and enjoy this refreshing, protein-rich lunch salad.

Crispy Tofu and Lentil Power Salad with Spinach and Roasted Chickpeas

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

Crispy Tofu and Lentil Power Salad with Spinach and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Spinach and Roasted Chickpeas

A vibrant, protein-packed lunch salad featuring crispy extra-firm tofu, hearty lentils, and crunchy roasted chickpeas tossed over a bed of fresh baby spinach. Bright red bell pepper and red onion add a refreshing crunch, all brought together with a zesty lemon-olive oil dressing.

NUTRITION

448kcal
Protein
39.2g
Fat
15.6g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

180g Extra-Firm Tofu

100g Cooked Lentils

70g Roasted Chickpeas

60g Baby Spinach

0.25 medium Red Bell Pepper

2 tbsp Red Onion

1 tsp Olive Oil

1 tsp Lemon Juice

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.

  • 2

    Preheat a non-stick skillet over medium heat. Lightly season the tofu cubes with salt, pepper, and garlic powder, and cook them until all sides are golden and crispy.

  • 3

    While the tofu cooks, combine the cooked lentils and roasted chickpeas in a bowl. If the chickpeas are not pre-roasted, toss them with a little olive oil, salt, and garlic powder, and roast in a preheated 400°F oven for about 20 minutes until crunchy.

  • 4

    In a large salad bowl, add baby spinach, thinly sliced red bell pepper, and red onion.

  • 5

    Once the tofu is crispy, add it to the bowl along with the lentils and chickpeas.

  • 6

    Drizzle olive oil and lemon juice over the salad, tossing gently to combine all flavors. Adjust seasoning with salt and pepper as desired.

  • 7

    Serve immediately and enjoy this refreshing, protein-rich lunch salad.