Crispy Chickpea and Sweetcorn Caesar Salad

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

Crispy Chickpea and Sweetcorn Caesar Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Sweetcorn Caesar Salad

Enjoy a vibrant twist on the classic Caesar with a hearty blend of crispy roasted chickpeas, tender sautéed tempeh, sweet bursts of corn, and refreshing romaine. This salad brings together crunchy textures and bold flavors while staying within your nutritional goals.

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NUTRITION

574kcal
Protein
34.3g
Fat
17.9g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup Sweetcorn (cooked)

2 cups Romaine Lettuce

75 grams Tempeh

1.5 tbsp Vegan Caesar Dressing

1/2 tsp Garlic Powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    Toss the chickpeas with garlic powder, a pinch of salt and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the chickpeas in the oven for about 20-25 minutes or until they become crispy.

  • 5

    Meanwhile, cut the tempeh into small cubes. Lightly season with salt and pepper.

  • 6

    Sauté the tempeh in a non-stick pan over medium heat until it turns golden on all sides, about 5-7 minutes.

  • 7

    In a large bowl, combine the romaine lettuce and sweetcorn.

  • 8

    Add the crispy chickpeas and sautéed tempeh to the salad.

  • 9

    Drizzle the vegan Caesar dressing over the salad and toss gently to combine all flavors.

  • 10

    Serve immediately and enjoy the mix of textures and bold, fresh flavors.

Crispy Chickpea and Sweetcorn Caesar Salad

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

Crispy Chickpea and Sweetcorn Caesar Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Sweetcorn Caesar Salad

Enjoy a vibrant twist on the classic Caesar with a hearty blend of crispy roasted chickpeas, tender sautéed tempeh, sweet bursts of corn, and refreshing romaine. This salad brings together crunchy textures and bold flavors while staying within your nutritional goals.

NUTRITION

574kcal
Protein
34.3g
Fat
17.9g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup Sweetcorn (cooked)

2 cups Romaine Lettuce

75 grams Tempeh

1.5 tbsp Vegan Caesar Dressing

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    Toss the chickpeas with garlic powder, a pinch of salt and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the chickpeas in the oven for about 20-25 minutes or until they become crispy.

  • 5

    Meanwhile, cut the tempeh into small cubes. Lightly season with salt and pepper.

  • 6

    Sauté the tempeh in a non-stick pan over medium heat until it turns golden on all sides, about 5-7 minutes.

  • 7

    In a large bowl, combine the romaine lettuce and sweetcorn.

  • 8

    Add the crispy chickpeas and sautéed tempeh to the salad.

  • 9

    Drizzle the vegan Caesar dressing over the salad and toss gently to combine all flavors.

  • 10

    Serve immediately and enjoy the mix of textures and bold, fresh flavors.