Crispy Chickpea and Fresh Vegetable Power Salad with Zesty Lemon Vinaigrette

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

Crispy Chickpea and Fresh Vegetable Power Salad with Zesty Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Fresh Vegetable Power Salad with Zesty Lemon Vinaigrette

A vibrant salad featuring crispy roasted chickpeas and grilled tofu tossed with fresh spinach, crunchy cucumbers, sweet cherry tomatoes, and crisp red bell pepper, all elevated by a tangy lemon vinaigrette and a sprinkle of creamy feta. This power salad delivers a refreshing fusion of textures and flavors in every bite.

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NUTRITION

543kcal
Protein
32.6g
Fat
30.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (~120g)

6 oz grilled extra firm tofu (~170g)

2 cups baby spinach (~60g)

0.5 cup sliced cucumber (~52g)

0.5 cup halved cherry tomatoes (~75g)

0.5 cup diced red bell pepper (~75g)

1 oz feta cheese (~28g)

1 tbsp olive oil (~14g)

1 tbsp fresh lemon juice (~15g)

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain canned chickpeas, then pat them dry with a towel.

  • 2

    Toss the chickpeas lightly with a drizzle of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy, stirring halfway through.

  • 3

    Meanwhile, press the extra firm tofu to remove excess moisture. Slice it into 1/2-inch thick pieces and brush lightly with olive oil. Grill the tofu on a preheated grill pan over medium-high heat for about 3-4 minutes per side until golden and slightly crisp.

  • 4

    In a large bowl, combine baby spinach, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.

  • 5

    Add the warm roasted chickpeas and grilled tofu to the bowl. Crumble feta cheese over the top.

  • 6

    In a small bowl, whisk together fresh lemon juice, a drizzle of olive oil, a pinch of salt, and black pepper. Adjust the seasoning to taste.

  • 7

    Drizzle the zesty lemon vinaigrette over the salad and gently toss to combine all the flavors.

  • 8

    Serve immediately and enjoy your vibrant, power-packed salad.

Crispy Chickpea and Fresh Vegetable Power Salad with Zesty Lemon Vinaigrette

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

Crispy Chickpea and Fresh Vegetable Power Salad with Zesty Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Fresh Vegetable Power Salad with Zesty Lemon Vinaigrette

A vibrant salad featuring crispy roasted chickpeas and grilled tofu tossed with fresh spinach, crunchy cucumbers, sweet cherry tomatoes, and crisp red bell pepper, all elevated by a tangy lemon vinaigrette and a sprinkle of creamy feta. This power salad delivers a refreshing fusion of textures and flavors in every bite.

NUTRITION

543kcal
Protein
32.6g
Fat
30.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (~120g)

6 oz grilled extra firm tofu (~170g)

2 cups baby spinach (~60g)

0.5 cup sliced cucumber (~52g)

0.5 cup halved cherry tomatoes (~75g)

0.5 cup diced red bell pepper (~75g)

1 oz feta cheese (~28g)

1 tbsp olive oil (~14g)

1 tbsp fresh lemon juice (~15g)

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain canned chickpeas, then pat them dry with a towel.

  • 2

    Toss the chickpeas lightly with a drizzle of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy, stirring halfway through.

  • 3

    Meanwhile, press the extra firm tofu to remove excess moisture. Slice it into 1/2-inch thick pieces and brush lightly with olive oil. Grill the tofu on a preheated grill pan over medium-high heat for about 3-4 minutes per side until golden and slightly crisp.

  • 4

    In a large bowl, combine baby spinach, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.

  • 5

    Add the warm roasted chickpeas and grilled tofu to the bowl. Crumble feta cheese over the top.

  • 6

    In a small bowl, whisk together fresh lemon juice, a drizzle of olive oil, a pinch of salt, and black pepper. Adjust the seasoning to taste.

  • 7

    Drizzle the zesty lemon vinaigrette over the salad and gently toss to combine all the flavors.

  • 8

    Serve immediately and enjoy your vibrant, power-packed salad.