Roasted Beetroot and Crispy Chickpea Salad

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

Roasted Beetroot and Crispy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Crispy Chickpea Salad

Enjoy a vibrant salad featuring tender, oven-roasted beetroot paired with crunchy, spiced chickpeas. This delightful mix of roasted vegetables, tangy feta, and a sprinkle of hemp seeds is finished with a zesty lemon-olive oil dressing, making each bite as nourishing as it is delicious.

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NUTRITION

568kcal
Protein
36.3g
Fat
23.7g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Beetroot (136g)

1 cup roasted Chickpeas (164g)

50g Feta Cheese

2 cups Mixed Salad Greens (50g total)

2 tbsp Hemp Seeds (20g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and peel the beetroot, then cut into bite-sized cubes. Toss the beetroot cubes with a small drizzle of olive oil, salt, and pepper.

  • 3

    Spread the beetroot on a baking sheet and roast in the oven for 25-30 minutes until tender.

  • 4

    Meanwhile, drain and rinse the chickpeas. Pat them dry and toss with olive oil, smoked paprika, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes until crisp.

  • 5

    In a large bowl, combine the roasted beetroot, crispy chickpeas, mixed salad greens, and crumbled feta cheese.

  • 6

    Sprinkle hemp seeds over the salad. In a small bowl, whisk together lemon juice and a tiny bit more olive oil if desired, and drizzle over the salad.

  • 7

    Toss everything gently to combine. Serve immediately and enjoy this nutrient-packed, flavorful salad.

Roasted Beetroot and Crispy Chickpea Salad

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

Roasted Beetroot and Crispy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Roasted Beetroot and Crispy Chickpea Salad

Enjoy a vibrant salad featuring tender, oven-roasted beetroot paired with crunchy, spiced chickpeas. This delightful mix of roasted vegetables, tangy feta, and a sprinkle of hemp seeds is finished with a zesty lemon-olive oil dressing, making each bite as nourishing as it is delicious.

NUTRITION

568kcal
Protein
36.3g
Fat
23.7g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Beetroot (136g)

1 cup roasted Chickpeas (164g)

50g Feta Cheese

2 cups Mixed Salad Greens (50g total)

2 tbsp Hemp Seeds (20g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and peel the beetroot, then cut into bite-sized cubes. Toss the beetroot cubes with a small drizzle of olive oil, salt, and pepper.

  • 3

    Spread the beetroot on a baking sheet and roast in the oven for 25-30 minutes until tender.

  • 4

    Meanwhile, drain and rinse the chickpeas. Pat them dry and toss with olive oil, smoked paprika, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes until crisp.

  • 5

    In a large bowl, combine the roasted beetroot, crispy chickpeas, mixed salad greens, and crumbled feta cheese.

  • 6

    Sprinkle hemp seeds over the salad. In a small bowl, whisk together lemon juice and a tiny bit more olive oil if desired, and drizzle over the salad.

  • 7

    Toss everything gently to combine. Serve immediately and enjoy this nutrient-packed, flavorful salad.