Crispy Chickpea and Fresh Veggie Salad

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

Crispy Chickpea and Fresh Veggie Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Fresh Veggie Salad

Enjoy a vibrant, crispy chickpea and fresh veggie salad that combines roasted chickpeas with tender edamame, crisp cucumbers, juicy cherry tomatoes, and a sprinkle of tangy feta. This wholesome dish delivers a satisfying crunch, zesty lemon dressing, and a burst of flavor, perfect for a nourishing meal any time of day.

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NUTRITION

555kcal
Protein
34g
Fat
22g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

¾ cup Chickpeas (approx. 125g)

1 cup Shelled Edamame (approx. 155g)

2 tbsp Feta Cheese (approx. 30g)

1 cup Mixed Fresh Vegetables (approx. 150g)

½ tbsp Olive Oil (approx. 7g)

Spices & Lemon Juice to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the chickpeas on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until they are crispy, stirring halfway through.

  • 4

    While the chickpeas are roasting, chop the fresh vegetables – halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place them in a large bowl.

  • 5

    Add the shelled edamame to the bowl with the vegetables.

  • 6

    Once the chickpeas have cooled slightly, add them to the bowl along with the crumbled feta cheese.

  • 7

    Drizzle with olive oil and a squeeze of fresh lemon juice, then gently toss everything together.

  • 8

    Season with additional salt and pepper if needed, and serve immediately to enjoy the contrast of crispy chickpeas and fresh veggies.

Crispy Chickpea and Fresh Veggie Salad

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

Crispy Chickpea and Fresh Veggie Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Fresh Veggie Salad

Enjoy a vibrant, crispy chickpea and fresh veggie salad that combines roasted chickpeas with tender edamame, crisp cucumbers, juicy cherry tomatoes, and a sprinkle of tangy feta. This wholesome dish delivers a satisfying crunch, zesty lemon dressing, and a burst of flavor, perfect for a nourishing meal any time of day.

NUTRITION

555kcal
Protein
34g
Fat
22g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

¾ cup Chickpeas (approx. 125g)

1 cup Shelled Edamame (approx. 155g)

2 tbsp Feta Cheese (approx. 30g)

1 cup Mixed Fresh Vegetables (approx. 150g)

½ tbsp Olive Oil (approx. 7g)

Spices & Lemon Juice to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the chickpeas on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until they are crispy, stirring halfway through.

  • 4

    While the chickpeas are roasting, chop the fresh vegetables – halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place them in a large bowl.

  • 5

    Add the shelled edamame to the bowl with the vegetables.

  • 6

    Once the chickpeas have cooled slightly, add them to the bowl along with the crumbled feta cheese.

  • 7

    Drizzle with olive oil and a squeeze of fresh lemon juice, then gently toss everything together.

  • 8

    Season with additional salt and pepper if needed, and serve immediately to enjoy the contrast of crispy chickpeas and fresh veggies.