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 this vibrant, nutrient-packed dish featuring crispy roasted chickpeas paired with fresh mixed greens, topped with a perfectly boiled egg and a sprinkle of hemp seeds. The tangy lemon vinaigrette ties the flavors together, offering a satisfying blend of textures and bright citrus notes that make this meal both wholesome and delicious.

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NUTRITION

488kcal
Protein
26.4g
Fat
23.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

1 teaspoon extra virgin olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups mixed salad greens

2 tablespoons fresh lemon juice

1 large hard-boiled egg

2 tablespoons hemp seeds

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas in a bowl with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes, shaking the pan halfway, until they are crispy.

  • 4

    While the chickpeas roast, prepare the lemon vinaigrette by whisking together the lemon juice, a pinch of salt and pepper, and an extra drizzle of olive oil if desired.

  • 5

    Assemble the salad by placing the mixed greens in a bowl. Add the roasted chickpeas once done, slice the hard-boiled egg over the top, and sprinkle with hemp seeds.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all flavors. Serve immediately and enjoy the contrast of crispy chickpeas with refreshing greens.

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 this vibrant, nutrient-packed dish featuring crispy roasted chickpeas paired with fresh mixed greens, topped with a perfectly boiled egg and a sprinkle of hemp seeds. The tangy lemon vinaigrette ties the flavors together, offering a satisfying blend of textures and bright citrus notes that make this meal both wholesome and delicious.

NUTRITION

488kcal
Protein
26.4g
Fat
23.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

1 teaspoon extra virgin olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups mixed salad greens

2 tablespoons fresh lemon juice

1 large hard-boiled egg

2 tablespoons hemp seeds

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas in a bowl with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes, shaking the pan halfway, until they are crispy.

  • 4

    While the chickpeas roast, prepare the lemon vinaigrette by whisking together the lemon juice, a pinch of salt and pepper, and an extra drizzle of olive oil if desired.

  • 5

    Assemble the salad by placing the mixed greens in a bowl. Add the roasted chickpeas once done, slice the hard-boiled egg over the top, and sprinkle with hemp seeds.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all flavors. Serve immediately and enjoy the contrast of crispy chickpeas with refreshing greens.