Crispy Chickpea and Kale Salad

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

Crispy Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Kale Salad

Enjoy a vibrant and crunchy salad featuring roasted chickpeas, fresh kale, red bell pepper, crumbled feta, and crispy tofu, all tossed in a zesty lemon-olive oil dressing. This satisfying dish offers a delightful balance of textures and flavors, perfect for a fulfilling breakfast, lunch, or dinner.

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NUTRITION

547kcal
Protein
32.5g
Fat
24g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Chickpeas

70g chopped Kale

50g Crumbled Feta Cheese

100g Cubed Firm Tofu

50g sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Drain and rinse the chickpeas. Pat them dry with a paper towel. Toss the chickpeas with half of the olive oil, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the chickpeas roast, cube the firm tofu and optionally season lightly with salt and pepper. For extra crispiness, you can pan-fry the tofu cubes in a non-stick skillet over medium-high heat for 5-7 minutes until golden on all sides.

  • 5

    In a large bowl, combine the chopped kale, sliced red bell pepper, crumbled feta cheese, roasted chickpeas, and tofu.

  • 6

    Drizzle with the remaining olive oil and fresh lemon juice. Toss the salad gently so that all ingredients are evenly coated with the dressing.

  • 7

    Adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!

Crispy Chickpea and Kale Salad

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

Crispy Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Kale Salad

Enjoy a vibrant and crunchy salad featuring roasted chickpeas, fresh kale, red bell pepper, crumbled feta, and crispy tofu, all tossed in a zesty lemon-olive oil dressing. This satisfying dish offers a delightful balance of textures and flavors, perfect for a fulfilling breakfast, lunch, or dinner.

NUTRITION

547kcal
Protein
32.5g
Fat
24g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Chickpeas

70g chopped Kale

50g Crumbled Feta Cheese

100g Cubed Firm Tofu

50g sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Drain and rinse the chickpeas. Pat them dry with a paper towel. Toss the chickpeas with half of the olive oil, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the chickpeas roast, cube the firm tofu and optionally season lightly with salt and pepper. For extra crispiness, you can pan-fry the tofu cubes in a non-stick skillet over medium-high heat for 5-7 minutes until golden on all sides.

  • 5

    In a large bowl, combine the chopped kale, sliced red bell pepper, crumbled feta cheese, roasted chickpeas, and tofu.

  • 6

    Drizzle with the remaining olive oil and fresh lemon juice. Toss the salad gently so that all ingredients are evenly coated with the dressing.

  • 7

    Adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!