Crispy Chopped Vegetable Salad with Creamy Feta

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

Crispy Chopped Vegetable Salad with Creamy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Chopped Vegetable Salad with Creamy Feta

Enjoy a refreshing and satisfying salad that combines the crispiness of roasted chickpeas and tender edamame with a medley of chopped fresh vegetables. Creamy crumbled feta adds a tangy richness, while a hint of quinoa provides a wholesome bite. This vibrant dish is as pleasing to the palate as it is balanced for your nutrition goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

558kcal
Protein
32g
Fat
21.5g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (~82g)

1 cup Shelled Edamame (~156g)

1/3 cup Cooked Quinoa (~60g)

1/3 cup Crumbled Feta Cheese (~50g)

1 cup Mixed Chopped Vegetables (~150g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain canned chickpeas or use soaked dried chickpeas. Toss 1/2 cup chickpeas with a light spray of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas are roasting, prepare the edamame by steaming or boiling until tender, about 5 minutes. Drain and set aside to cool.

  • 3

    Cook quinoa according to package directions. Once cooked, allow it to cool to room temperature.

  • 4

    Chop a mix of fresh vegetables (cucumber, cherry tomatoes, red bell pepper, red onion, and spinach) into bite-size pieces and combine in a large bowl.

  • 5

    Add the cooled quinoa, roasted chickpeas, and edamame to the bowl with chopped vegetables. Gently toss the mixture.

  • 6

    Sprinkle crumbled feta over the salad and lightly mix to distribute the creamy tang evenly.

  • 7

    Serve immediately to enjoy the contrast of crisp vegetables and creamy feta, or refrigerate for about 15 minutes to let the flavors meld together.

Crispy Chopped Vegetable Salad with Creamy Feta

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

Crispy Chopped Vegetable Salad with Creamy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Chopped Vegetable Salad with Creamy Feta

Enjoy a refreshing and satisfying salad that combines the crispiness of roasted chickpeas and tender edamame with a medley of chopped fresh vegetables. Creamy crumbled feta adds a tangy richness, while a hint of quinoa provides a wholesome bite. This vibrant dish is as pleasing to the palate as it is balanced for your nutrition goals.

NUTRITION

558kcal
Protein
32g
Fat
21.5g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (~82g)

1 cup Shelled Edamame (~156g)

1/3 cup Cooked Quinoa (~60g)

1/3 cup Crumbled Feta Cheese (~50g)

1 cup Mixed Chopped Vegetables (~150g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain canned chickpeas or use soaked dried chickpeas. Toss 1/2 cup chickpeas with a light spray of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas are roasting, prepare the edamame by steaming or boiling until tender, about 5 minutes. Drain and set aside to cool.

  • 3

    Cook quinoa according to package directions. Once cooked, allow it to cool to room temperature.

  • 4

    Chop a mix of fresh vegetables (cucumber, cherry tomatoes, red bell pepper, red onion, and spinach) into bite-size pieces and combine in a large bowl.

  • 5

    Add the cooled quinoa, roasted chickpeas, and edamame to the bowl with chopped vegetables. Gently toss the mixture.

  • 6

    Sprinkle crumbled feta over the salad and lightly mix to distribute the creamy tang evenly.

  • 7

    Serve immediately to enjoy the contrast of crisp vegetables and creamy feta, or refrigerate for about 15 minutes to let the flavors meld together.