YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Vegetable Salad with Lemon Herb Dressing
A vibrant medley of crispy chickpeas, tender edamame, crumbled feta, and a perfectly boiled egg tossed with crisp cucumbers, juicy cherry tomatoes, zesty red bell pepper, and a splash of red onion, all drizzled with a bright lemon herb dressing. This refreshing salad offers a delightful crunch and burst of flavors ideal for any meal of the day.
INGREDIENTS
3/4 cup cooked chickpeas
1/4 cup crumbled feta cheese
1 large boiled egg
1/2 cup shelled edamame
1/2 cup diced cucumber
1/2 cup halved cherry tomatoes
1/4 cup diced red onion
1/2 cup diced red bell pepper
1 tbsp fresh lemon juice
1 tsp extra virgin olive oil
2 tbsp chopped fresh parsley and mint
PREPARATION
Preheat your oven to 400°F. Spread the cooked chickpeas on a baking sheet, drizzle lightly with a tiny bit of olive oil, and season with your favorite herbs and a pinch of salt. Roast for 15-20 minutes until they are crispy, shaking the pan halfway through.
While the chickpeas are roasting, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, dicing the red onion, and chopping the red bell pepper. Place them in a large salad bowl.
Peel and slice the boiled egg, and add it along with the shelled edamame to the salad bowl.
Once the chickpeas are crispy, allow them to cool slightly before adding them to the bowl. Sprinkle the crumbled feta cheese over the salad.
In a small cup, whisk together the fresh lemon juice, olive oil, and chopped parsley and mint. Drizzle the dressing over the salad.
Toss gently to combine all ingredients, ensuring the dressing coats the vegetables and proteins evenly.
Serve immediately to enjoy the contrast of crispy chickpeas and fresh vegetables.