Name: Fresh Cucumber Salad with Greek Yogurt, Chickpeas, and Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Plain Nonfat Greek Yogurt (245g); 1/2 cup cooked Chickpeas (82g); 1 medium Cucumber (301g); 1 small slice Red Onion (15g); 1 tbsp Fresh Dill (3g); 1 tbsp Lemon Juice (15g); 1 tsp Extra Virgin Olive Oil (5g); 1 large Hard-Boiled Egg (50g); Salt and Pepper to taste

Fresh Cucumber Salad with Greek Yogurt, Chickpeas, and Egg

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

YOUR SOLIN GENERATED RECIPE

Fresh Cucumber Salad with Greek Yogurt, Chickpeas, and Egg

Enjoy a refreshing and protein-packed cucumber salad featuring crisp cucumbers, creamy Greek yogurt, hearty chickpeas, and a perfectly boiled egg. This vibrant dish is enhanced with tangy lemon, a drizzle of olive oil, and a sprinkle of dill, delivering a delightful balance of flavors and textures, perfect for a nutritious meal any time of day.

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NUTRITION

Protein

37g

Fat

11.9g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

1/2 cup cooked Chickpeas (82g)

1 medium Cucumber (301g)

1 small slice Red Onion (15g)

1 tbsp Fresh Dill (3g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (5g)

1 large Hard-Boiled Egg (50g)

Salt and Pepper to taste

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PREPARATION

1
Wash and dice the cucumber into bite-sized pieces. Peel and thinly slice the red onion.
2
In a large bowl, combine the Greek yogurt and lemon juice. Stir in the chopped fresh dill.
3
Drain and gently mix the cooked chickpeas into the bowl.
4
Add the diced cucumber and red onion. Drizzle with extra virgin olive oil and season with salt and pepper to taste.
5
Peel and slice the hard-boiled egg, then gently fold it into the salad or arrange on top.
6
Mix all the ingredients until well combined. Serve immediately, or chill for 15-20 minutes for enhanced flavors.