Crispy Chickpea and Avocado Salad with Lemon Vinaigrette

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

Crispy Chickpea and Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad with Lemon Vinaigrette

A refreshing and satisfying salad featuring crispy roasted chickpeas tossed with creamy avocado, tender cubes of extra firm tofu, and a fresh bed of mixed greens, all lightly dressed in a zesty lemon vinaigrette. The combination of textures and bright flavors makes for a clean, energizing meal perfect for lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

285kcal
Protein
14.6g
Fat
13.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (approx. 82g)

1/4 medium avocado (approx. 50g), diced

1 ounce extra firm tofu (approx. 28g), cubed

1 cup mixed greens (approx. 20g)

1/4 teaspoon olive oil

1 teaspoon lemon juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the chickpeas lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil (if desired) to help crisp them. Spread on a baking sheet and roast for 20-25 minutes, shaking halfway through, until crispy.

  • 3

    While the chickpeas roast, gently press the extra firm tofu to remove excess moisture, then cut it into 1/2-inch cubes.

  • 4

    In a bowl, combine the mixed greens with the diced avocado and tofu.

  • 5

    Prepare the lemon vinaigrette by whisking together lemon juice, 1/4 teaspoon olive oil, salt, and pepper. Adjust seasonings as needed.

  • 6

    Once the chickpeas are done, let them cool slightly before adding them to the salad.

  • 7

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

  • 8

    Serve immediately and enjoy your fresh, crispy chickpea and avocado salad.

Crispy Chickpea and Avocado Salad with Lemon Vinaigrette

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

Crispy Chickpea and Avocado Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad with Lemon Vinaigrette

A refreshing and satisfying salad featuring crispy roasted chickpeas tossed with creamy avocado, tender cubes of extra firm tofu, and a fresh bed of mixed greens, all lightly dressed in a zesty lemon vinaigrette. The combination of textures and bright flavors makes for a clean, energizing meal perfect for lunch.

NUTRITION

285kcal
Protein
14.6g
Fat
13.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (approx. 82g)

1/4 medium avocado (approx. 50g), diced

1 ounce extra firm tofu (approx. 28g), cubed

1 cup mixed greens (approx. 20g)

1/4 teaspoon olive oil

1 teaspoon lemon juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the chickpeas lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil (if desired) to help crisp them. Spread on a baking sheet and roast for 20-25 minutes, shaking halfway through, until crispy.

  • 3

    While the chickpeas roast, gently press the extra firm tofu to remove excess moisture, then cut it into 1/2-inch cubes.

  • 4

    In a bowl, combine the mixed greens with the diced avocado and tofu.

  • 5

    Prepare the lemon vinaigrette by whisking together lemon juice, 1/4 teaspoon olive oil, salt, and pepper. Adjust seasonings as needed.

  • 6

    Once the chickpeas are done, let them cool slightly before adding them to the salad.

  • 7

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

  • 8

    Serve immediately and enjoy your fresh, crispy chickpea and avocado salad.