Egg White and Spinach Salad with Chickpeas and Lemon Vinaigrette

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

Egg White and Spinach Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Salad with Chickpeas and Lemon Vinaigrette

A light and refreshing salad featuring fluffy egg whites, tender fresh spinach, and hearty chickpeas, all complemented by a bright and zesty lemon vinaigrette. This dish offers a perfect balance of protein and energy in a satisfying lunch.

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NUTRITION

157kcal
Protein
8.6g
Fat
6.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 cup baby spinach

1/3 cup canned chickpeas, drained

1 tsp extra virgin olive oil

1 tsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Separate the egg whites from 3 large eggs, or use pre-separated egg whites.

  • 2

    In a bowl, add the egg whites and gently whisk to combine.

  • 3

    Add the baby spinach and drained chickpeas to the bowl.

  • 4

    In a small container, mix the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create the vinaigrette.

  • 5

    Drizzle the vinaigrette over the salad ingredients and toss gently to coat evenly.

  • 6

    Season with additional salt and pepper if desired, and serve immediately.

Egg White and Spinach Salad with Chickpeas and Lemon Vinaigrette

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

Egg White and Spinach Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Salad with Chickpeas and Lemon Vinaigrette

A light and refreshing salad featuring fluffy egg whites, tender fresh spinach, and hearty chickpeas, all complemented by a bright and zesty lemon vinaigrette. This dish offers a perfect balance of protein and energy in a satisfying lunch.

NUTRITION

157kcal
Protein
8.6g
Fat
6.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 cup baby spinach

1/3 cup canned chickpeas, drained

1 tsp extra virgin olive oil

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Separate the egg whites from 3 large eggs, or use pre-separated egg whites.

  • 2

    In a bowl, add the egg whites and gently whisk to combine.

  • 3

    Add the baby spinach and drained chickpeas to the bowl.

  • 4

    In a small container, mix the extra virgin olive oil and lemon juice with a pinch of salt and pepper to create the vinaigrette.

  • 5

    Drizzle the vinaigrette over the salad ingredients and toss gently to coat evenly.

  • 6

    Season with additional salt and pepper if desired, and serve immediately.