Roasted Beet Salad with Crispy Chickpeas and Creamy Lemon-Herb Dressing

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

Roasted Beet Salad with Crispy Chickpeas and Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Beet Salad with Crispy Chickpeas and Creamy Lemon-Herb Dressing

Savor a vibrant medley of earthy roasted beets, crispy chickpeas, and tender grilled chicken atop fresh mixed greens. This salad is elevated by a tangy, creamy lemon-herb dressing and a sprinkle of crumbled feta, offering a harmony of textures and flavors perfect for a satisfying meal.

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NUTRITION

475kcal
Protein
39.8g
Fat
15.8g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets, roasted

0.5 cup cooked Chickpeas, crispy

3 ounces Chicken Breast, grilled

1 ounce Feta Cheese, crumbled

2 cups Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Mint), chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash and trim the beets, then wrap them in foil and roast for about 45-60 minutes until tender. Once cooled, peel and dice them.

  • 2

    Rinse and drain the cooked chickpeas, then toss them lightly with a pinch of salt and a few drops of olive oil. Spread on a baking sheet and roast in the oven at 400°F for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Allow to rest for a few minutes before slicing into strips.

  • 4

    In a bowl, combine the olive oil, lemon juice, chopped fresh herbs, a pinch of salt, and pepper to create the dressing.

  • 5

    Assemble the salad by placing the mixed greens in a serving bowl. Top with roasted beets, crispy chickpeas, grilled chicken slices, and crumbled feta cheese.

  • 6

    Drizzle the lemon-herb dressing over the salad, toss gently to combine, and serve immediately.

Roasted Beet Salad with Crispy Chickpeas and Creamy Lemon-Herb Dressing

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

Roasted Beet Salad with Crispy Chickpeas and Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Beet Salad with Crispy Chickpeas and Creamy Lemon-Herb Dressing

Savor a vibrant medley of earthy roasted beets, crispy chickpeas, and tender grilled chicken atop fresh mixed greens. This salad is elevated by a tangy, creamy lemon-herb dressing and a sprinkle of crumbled feta, offering a harmony of textures and flavors perfect for a satisfying meal.

NUTRITION

475kcal
Protein
39.8g
Fat
15.8g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets, roasted

0.5 cup cooked Chickpeas, crispy

3 ounces Chicken Breast, grilled

1 ounce Feta Cheese, crumbled

2 cups Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Mint), chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash and trim the beets, then wrap them in foil and roast for about 45-60 minutes until tender. Once cooled, peel and dice them.

  • 2

    Rinse and drain the cooked chickpeas, then toss them lightly with a pinch of salt and a few drops of olive oil. Spread on a baking sheet and roast in the oven at 400°F for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Season the chicken breast with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Allow to rest for a few minutes before slicing into strips.

  • 4

    In a bowl, combine the olive oil, lemon juice, chopped fresh herbs, a pinch of salt, and pepper to create the dressing.

  • 5

    Assemble the salad by placing the mixed greens in a serving bowl. Top with roasted beets, crispy chickpeas, grilled chicken slices, and crumbled feta cheese.

  • 6

    Drizzle the lemon-herb dressing over the salad, toss gently to combine, and serve immediately.