Crispy Roasted Chickpeas with Creamy Greek Yogurt Drizzle and Spinach

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

Crispy Roasted Chickpeas with Creamy Greek Yogurt Drizzle and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Creamy Greek Yogurt Drizzle and Spinach

Enjoy a satisfying and crunchy bowl of crispy roasted chickpeas tossed in aromatic spices, paired with a silky nonfat Greek yogurt drizzle boosted with nutritional yeast. This versatile dish works as a hearty breakfast, a fulfilling lunch, or a light dinner, delivering a delightful balance of textures and flavors.

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NUTRITION

481kcal
Protein
36.1g
Fat
20g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 can Chickpeas (drained, ~240g)

1 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

1/2 cup Nonfat Plain Greek Yogurt

2 tbsp Nutritional Yeast

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the canned chickpeas thoroughly, then pat dry with a clean towel to remove excess moisture.

  • 3

    In a bowl, toss the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and a pinch of salt and pepper until well coated.

  • 4

    Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are crispy and golden.

  • 5

    While the chickpeas are roasting, prepare the creamy drizzle. In a small bowl, combine the nonfat Greek yogurt with nutritional yeast. Mix well and add a little salt and pepper if desired.

  • 6

    Once the chickpeas are done roasting, let them cool slightly. Plate a bed of baby spinach and top with a generous portion of crispy roasted chickpeas.

  • 7

    Drizzle the creamy Greek yogurt sauce over the chickpeas and spinach, and serve immediately.

Crispy Roasted Chickpeas with Creamy Greek Yogurt Drizzle and Spinach

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

Crispy Roasted Chickpeas with Creamy Greek Yogurt Drizzle and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Creamy Greek Yogurt Drizzle and Spinach

Enjoy a satisfying and crunchy bowl of crispy roasted chickpeas tossed in aromatic spices, paired with a silky nonfat Greek yogurt drizzle boosted with nutritional yeast. This versatile dish works as a hearty breakfast, a fulfilling lunch, or a light dinner, delivering a delightful balance of textures and flavors.

NUTRITION

481kcal
Protein
36.1g
Fat
20g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 can Chickpeas (drained, ~240g)

1 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

1/2 cup Nonfat Plain Greek Yogurt

2 tbsp Nutritional Yeast

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the canned chickpeas thoroughly, then pat dry with a clean towel to remove excess moisture.

  • 3

    In a bowl, toss the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and a pinch of salt and pepper until well coated.

  • 4

    Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are crispy and golden.

  • 5

    While the chickpeas are roasting, prepare the creamy drizzle. In a small bowl, combine the nonfat Greek yogurt with nutritional yeast. Mix well and add a little salt and pepper if desired.

  • 6

    Once the chickpeas are done roasting, let them cool slightly. Plate a bed of baby spinach and top with a generous portion of crispy roasted chickpeas.

  • 7

    Drizzle the creamy Greek yogurt sauce over the chickpeas and spinach, and serve immediately.