Crispy Roasted Chickpeas with Fresh Greens and Lemon Vinaigrette

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

Crispy Roasted Chickpeas with Fresh Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Fresh Greens and Lemon Vinaigrette

Enjoy a vibrant and hearty salad featuring crispy roasted chickpeas paired with tender mixed greens, complemented by a zesty lemon vinaigrette and a boost of protein from edamame. This dish dazzles with textures and bright flavors, making it a satisfying choice for a nutritious meal.

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NUTRITION

565kcal
Protein
32.5g
Fat
16.3g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Roasted Chickpeas (~240g)

0.5 cup Shelled Edamame (~75g)

2 cups Mixed Greens (~60g)

Lemon Vinaigrette (1 tbsp lemon juice + 1 tsp olive oil, ~15g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas from canned; drain and pat chickpeas dry, then toss with a little olive oil, salt, and paprika for extra crispiness.

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until they become crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the lemon vinaigrette by whisking together 1 tablespoon lemon juice, 1 teaspoon olive oil, a pinch of salt, and freshly ground pepper.

  • 4

    Combine the mixed greens and shelled edamame in a large bowl.

  • 5

    Once the chickpeas are done, allow them to cool slightly then add them to the greens.

  • 6

    Drizzle the prepared lemon vinaigrette over the salad and toss gently to combine.

  • 7

    Serve immediately and enjoy the mix of textures and bright flavors.

Crispy Roasted Chickpeas with Fresh Greens and Lemon Vinaigrette

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

Crispy Roasted Chickpeas with Fresh Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Fresh Greens and Lemon Vinaigrette

Enjoy a vibrant and hearty salad featuring crispy roasted chickpeas paired with tender mixed greens, complemented by a zesty lemon vinaigrette and a boost of protein from edamame. This dish dazzles with textures and bright flavors, making it a satisfying choice for a nutritious meal.

NUTRITION

565kcal
Protein
32.5g
Fat
16.3g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Roasted Chickpeas (~240g)

0.5 cup Shelled Edamame (~75g)

2 cups Mixed Greens (~60g)

Lemon Vinaigrette (1 tbsp lemon juice + 1 tsp olive oil, ~15g)

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas from canned; drain and pat chickpeas dry, then toss with a little olive oil, salt, and paprika for extra crispiness.

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until they become crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, prepare the lemon vinaigrette by whisking together 1 tablespoon lemon juice, 1 teaspoon olive oil, a pinch of salt, and freshly ground pepper.

  • 4

    Combine the mixed greens and shelled edamame in a large bowl.

  • 5

    Once the chickpeas are done, allow them to cool slightly then add them to the greens.

  • 6

    Drizzle the prepared lemon vinaigrette over the salad and toss gently to combine.

  • 7

    Serve immediately and enjoy the mix of textures and bright flavors.