Creamy Chickpea Salad with Crunchy Celery

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

Creamy Chickpea Salad with Crunchy Celery

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Salad with Crunchy Celery

A refreshing and satisfying salad featuring tender chickpeas, crisp celery, and vibrant red bell pepper, all tossed in a creamy, tangy dressing of nonfat Greek yogurt and a hint of olive oil. Accented with the richness of a hard-boiled egg and crumbled feta, this salad is a versatile, nutrient-packed meal that delivers a balanced crunch and lush creaminess in every bite.

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NUTRITION

564kcal
Protein
36.1g
Fat
19.8g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned

2 medium Celery stalks

1/2 medium Red Bell Pepper

1/4 small Red Onion

1/2 cup Nonfat Greek Yogurt

1 Hard-Boiled Egg

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Roughly mash half of them in a bowl to create a creamy base while leaving some whole for texture.

  • 2

    Chop the celery, red bell pepper, and red onion into small, bite-sized pieces. Finely chop the fresh dill.

  • 3

    Peel and slice the hard-boiled egg into quarters or chop it roughly, according to your preference.

  • 4

    In a mixing bowl, combine the chickpeas with the chopped vegetables. Add the nonfat Greek yogurt, olive oil, lemon juice, and fresh dill. Mix well until all ingredients are evenly coated.

  • 5

    Gently fold in the chopped hard-boiled egg and crumbled feta cheese. Adjust seasonings with salt and pepper to taste.

  • 6

    Serve immediately or chill for 20-30 minutes to let the flavors meld. Enjoy your refreshing, protein-packed salad!

Creamy Chickpea Salad with Crunchy Celery

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

Creamy Chickpea Salad with Crunchy Celery

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Salad with Crunchy Celery

A refreshing and satisfying salad featuring tender chickpeas, crisp celery, and vibrant red bell pepper, all tossed in a creamy, tangy dressing of nonfat Greek yogurt and a hint of olive oil. Accented with the richness of a hard-boiled egg and crumbled feta, this salad is a versatile, nutrient-packed meal that delivers a balanced crunch and lush creaminess in every bite.

NUTRITION

564kcal
Protein
36.1g
Fat
19.8g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned

2 medium Celery stalks

1/2 medium Red Bell Pepper

1/4 small Red Onion

1/2 cup Nonfat Greek Yogurt

1 Hard-Boiled Egg

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Roughly mash half of them in a bowl to create a creamy base while leaving some whole for texture.

  • 2

    Chop the celery, red bell pepper, and red onion into small, bite-sized pieces. Finely chop the fresh dill.

  • 3

    Peel and slice the hard-boiled egg into quarters or chop it roughly, according to your preference.

  • 4

    In a mixing bowl, combine the chickpeas with the chopped vegetables. Add the nonfat Greek yogurt, olive oil, lemon juice, and fresh dill. Mix well until all ingredients are evenly coated.

  • 5

    Gently fold in the chopped hard-boiled egg and crumbled feta cheese. Adjust seasonings with salt and pepper to taste.

  • 6

    Serve immediately or chill for 20-30 minutes to let the flavors meld. Enjoy your refreshing, protein-packed salad!