Crispy Chickpea and Creamy Avocado Salad with Zesty Lime Dressing

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

Crispy Chickpea and Creamy Avocado Salad with Zesty Lime Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Creamy Avocado Salad with Zesty Lime Dressing

Enjoy a vibrant and satisfying salad that marries the crunchy texture of roasted chickpeas with the creamy richness of avocado and lightly crisp tofu. Fresh mixed greens, cherry tomatoes, cucumber, and red onion mingle with a zesty lime-cilantro dressing for a burst of flavor in every bite. This dish is perfect for a wholesome breakfast, lunch, or dinner that is both nourishing and delicious.

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NUTRITION

588kcal
Protein
34.9g
Fat
27.8g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Firm Tofu

1/2 medium Avocado (100g)

2 cups Mixed Greens (50g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Sliced Cucumber (30g)

2 tbsp Red Onion (20g)

1 tsp Olive Oil (5g)

2 tbsp Lime Juice (30g)

2 tbsp Fresh Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Drain and rinse the cooked chickpeas. Pat them dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them evenly on the baking sheet and roast for 20-25 minutes until they become crispy, stirring halfway through.

  • 3

    While the chickpeas are roasting, press the firm tofu gently to remove excess moisture. Cut the tofu into 1/2-inch cubes.

  • 4

    Heat a non-stick skillet over medium heat and lightly sear the tofu cubes for about 5-7 minutes, turning occasionally to achieve an even light crisp on all sides. Remove from heat.

  • 5

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and chopped red onion.

  • 6

    Add the roasted chickpeas and seared tofu to the bowl.

  • 7

    Slice the avocado and gently toss it into the salad.

  • 8

    In a small bowl, whisk together the lime juice, remaining olive oil, chopped cilantro, and a pinch of salt and pepper to create the zesty dressing.

  • 9

    Drizzle the dressing over the salad and toss carefully to combine all the flavors.

  • 10

    Serve immediately and enjoy your nutritious, protein-packed salad.

Crispy Chickpea and Creamy Avocado Salad with Zesty Lime Dressing

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

Crispy Chickpea and Creamy Avocado Salad with Zesty Lime Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Creamy Avocado Salad with Zesty Lime Dressing

Enjoy a vibrant and satisfying salad that marries the crunchy texture of roasted chickpeas with the creamy richness of avocado and lightly crisp tofu. Fresh mixed greens, cherry tomatoes, cucumber, and red onion mingle with a zesty lime-cilantro dressing for a burst of flavor in every bite. This dish is perfect for a wholesome breakfast, lunch, or dinner that is both nourishing and delicious.

NUTRITION

588kcal
Protein
34.9g
Fat
27.8g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Firm Tofu

1/2 medium Avocado (100g)

2 cups Mixed Greens (50g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Sliced Cucumber (30g)

2 tbsp Red Onion (20g)

1 tsp Olive Oil (5g)

2 tbsp Lime Juice (30g)

2 tbsp Fresh Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Drain and rinse the cooked chickpeas. Pat them dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them evenly on the baking sheet and roast for 20-25 minutes until they become crispy, stirring halfway through.

  • 3

    While the chickpeas are roasting, press the firm tofu gently to remove excess moisture. Cut the tofu into 1/2-inch cubes.

  • 4

    Heat a non-stick skillet over medium heat and lightly sear the tofu cubes for about 5-7 minutes, turning occasionally to achieve an even light crisp on all sides. Remove from heat.

  • 5

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and chopped red onion.

  • 6

    Add the roasted chickpeas and seared tofu to the bowl.

  • 7

    Slice the avocado and gently toss it into the salad.

  • 8

    In a small bowl, whisk together the lime juice, remaining olive oil, chopped cilantro, and a pinch of salt and pepper to create the zesty dressing.

  • 9

    Drizzle the dressing over the salad and toss carefully to combine all the flavors.

  • 10

    Serve immediately and enjoy your nutritious, protein-packed salad.