Crispy Chickpea and Roasted Broccoli Salad

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

Crispy Chickpea and Roasted Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Broccoli Salad

A vibrant and hearty salad featuring crispy roasted chickpeas and tender broccoli, accented with the sweetness of cherry tomatoes and red bell pepper, and finished with a sprinkle of hemp seeds. This dish delivers a satisfying crunch and a delightful medley of flavors perfect for a nourishing meal any time of day.

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NUTRITION

576kcal
Protein
32g
Fat
18g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Canned Chickpeas (drained)

1 cup Broccoli, chopped

1/3 cup Shelled Edamame

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Hemp Seeds

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with smoked paprika, ground cumin, and a small drizzle of olive oil. Spread them out on a baking sheet.

  • 4

    On a separate baking tray, toss the broccoli and red bell pepper with a bit of olive oil, salt, and pepper if desired.

  • 5

    Roast both trays in the oven: chickpeas for about 25-30 minutes until crispy, and vegetables for 20-25 minutes until tender and slightly charred.

  • 6

    Meanwhile, prepare the edamame by steaming or microwaving until heated through if using frozen, or rinse if pre-cooked.

  • 7

    Once roasted, combine the chickpeas, broccoli, red bell pepper, cherry tomatoes, and edamame in a large bowl.

  • 8

    Sprinkle hemp seeds over the salad and drizzle with any remaining olive oil if desired. Toss gently to mix all flavors.

  • 9

    Serve warm or at room temperature and enjoy your nutrient-packed meal.

Crispy Chickpea and Roasted Broccoli Salad

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

Crispy Chickpea and Roasted Broccoli Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Broccoli Salad

A vibrant and hearty salad featuring crispy roasted chickpeas and tender broccoli, accented with the sweetness of cherry tomatoes and red bell pepper, and finished with a sprinkle of hemp seeds. This dish delivers a satisfying crunch and a delightful medley of flavors perfect for a nourishing meal any time of day.

NUTRITION

576kcal
Protein
32g
Fat
18g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Canned Chickpeas (drained)

1 cup Broccoli, chopped

1/3 cup Shelled Edamame

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Hemp Seeds

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with smoked paprika, ground cumin, and a small drizzle of olive oil. Spread them out on a baking sheet.

  • 4

    On a separate baking tray, toss the broccoli and red bell pepper with a bit of olive oil, salt, and pepper if desired.

  • 5

    Roast both trays in the oven: chickpeas for about 25-30 minutes until crispy, and vegetables for 20-25 minutes until tender and slightly charred.

  • 6

    Meanwhile, prepare the edamame by steaming or microwaving until heated through if using frozen, or rinse if pre-cooked.

  • 7

    Once roasted, combine the chickpeas, broccoli, red bell pepper, cherry tomatoes, and edamame in a large bowl.

  • 8

    Sprinkle hemp seeds over the salad and drizzle with any remaining olive oil if desired. Toss gently to mix all flavors.

  • 9

    Serve warm or at room temperature and enjoy your nutrient-packed meal.