Chickpea and Lentil Protein Power Salad with Roasted Broccoli

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

Chickpea and Lentil Protein Power Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Protein Power Salad with Roasted Broccoli

Enjoy a vibrant and hearty vegan salad bursting with textures and flavors. Tender chickpeas and earthy lentils team up with roasted broccoli, marinated extra-firm tofu, and a sprinkle of shelled edamame, all tossed with fresh spinach and a zesty lemon seasoning. This protein-packed creation is both satisfying and energizing, making it the perfect mid-day meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
36.4g
Fat
10.9g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Chickpeas (≈140g)

1/2 cup Cooked Lentils (≈100g)

1 cup Broccoli (≈91g)

100g Extra Firm Tofu

1/4 cup Shelled Edamame (≈35g)

1 cup Spinach (≈30g)

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets lightly with salt and pepper, and spread them out on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the broccoli is roasting, drain and rinse the chickpeas and cook the lentils if not pre-cooked.

  • 3

    Press the extra firm tofu to remove excess moisture and cut it into small cubes. Optionally, lightly season with pepper.

  • 4

    In a large bowl, combine the chickpeas, lentils, roasted broccoli (once slightly cooled), tofu cubes, shelled edamame, and fresh spinach.

  • 5

    Drizzle the salad with fresh lemon juice and toss gently to combine, ensuring the flavors meld. Adjust seasoning with additional salt and pepper if desired.

  • 6

    Serve immediately for a warm, satisfying salad, or refrigerate to enjoy a chilled version later.

Chickpea and Lentil Protein Power Salad with Roasted Broccoli

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

Chickpea and Lentil Protein Power Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Protein Power Salad with Roasted Broccoli

Enjoy a vibrant and hearty vegan salad bursting with textures and flavors. Tender chickpeas and earthy lentils team up with roasted broccoli, marinated extra-firm tofu, and a sprinkle of shelled edamame, all tossed with fresh spinach and a zesty lemon seasoning. This protein-packed creation is both satisfying and energizing, making it the perfect mid-day meal.

NUTRITION

462kcal
Protein
36.4g
Fat
10.9g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Chickpeas (≈140g)

1/2 cup Cooked Lentils (≈100g)

1 cup Broccoli (≈91g)

100g Extra Firm Tofu

1/4 cup Shelled Edamame (≈35g)

1 cup Spinach (≈30g)

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the broccoli florets lightly with salt and pepper, and spread them out on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the broccoli is roasting, drain and rinse the chickpeas and cook the lentils if not pre-cooked.

  • 3

    Press the extra firm tofu to remove excess moisture and cut it into small cubes. Optionally, lightly season with pepper.

  • 4

    In a large bowl, combine the chickpeas, lentils, roasted broccoli (once slightly cooled), tofu cubes, shelled edamame, and fresh spinach.

  • 5

    Drizzle the salad with fresh lemon juice and toss gently to combine, ensuring the flavors meld. Adjust seasoning with additional salt and pepper if desired.

  • 6

    Serve immediately for a warm, satisfying salad, or refrigerate to enjoy a chilled version later.