Herb-Grilled Vegetable Sandwich

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

Herb-Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Vegetable Sandwich

Savor a vibrant medley of grilled vegetables layered between wholesome whole grain bread, complemented by a savory, protein-packed chickpea and egg white patty. Finished with a spread of creamy hummus and a sprinkle of fresh basil, this sandwich delivers a satisfying bite that is as nourishing as it is delicious.

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NUTRITION

535kcal
Protein
31.3g
Fat
10.0g
Carbs
86.2g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread (70g total)

150g canned chickpeas (drained)

2 egg whites

2 tbsp hummus (30g)

50g grilled zucchini

50g grilled red bell pepper

50g grilled eggplant

4 fresh basil leaves

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Rinse and drain the chickpeas, then blend or mash them lightly in a bowl.

  • 3

    Whisk the egg whites and mix them into the chickpeas along with a pinch of salt, pepper, and chopped fresh basil to form a cohesive patty mixture.

  • 4

    Shape the mixture into a patty and grill it for about 4-5 minutes per side until firm and lightly charred.

  • 5

    Slice zucchini, red bell pepper, and eggplant into 50g pieces. Lightly brush with olive oil, season with herbs and grill until tender with char marks.

  • 6

    Toast the whole grain bread slices on the grill for extra crunch.

  • 7

    Spread hummus on one slice of the toasted bread. Layer the grilled vegetables and place the chickpea patty on top.

  • 8

    Finish by topping with fresh basil leaves and cover with the second slice of bread. Slice in half and serve warm.

Herb-Grilled Vegetable Sandwich

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

Herb-Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Vegetable Sandwich

Savor a vibrant medley of grilled vegetables layered between wholesome whole grain bread, complemented by a savory, protein-packed chickpea and egg white patty. Finished with a spread of creamy hummus and a sprinkle of fresh basil, this sandwich delivers a satisfying bite that is as nourishing as it is delicious.

NUTRITION

535kcal
Protein
31.3g
Fat
10.0g
Carbs
86.2g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread (70g total)

150g canned chickpeas (drained)

2 egg whites

2 tbsp hummus (30g)

50g grilled zucchini

50g grilled red bell pepper

50g grilled eggplant

4 fresh basil leaves

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Rinse and drain the chickpeas, then blend or mash them lightly in a bowl.

  • 3

    Whisk the egg whites and mix them into the chickpeas along with a pinch of salt, pepper, and chopped fresh basil to form a cohesive patty mixture.

  • 4

    Shape the mixture into a patty and grill it for about 4-5 minutes per side until firm and lightly charred.

  • 5

    Slice zucchini, red bell pepper, and eggplant into 50g pieces. Lightly brush with olive oil, season with herbs and grill until tender with char marks.

  • 6

    Toast the whole grain bread slices on the grill for extra crunch.

  • 7

    Spread hummus on one slice of the toasted bread. Layer the grilled vegetables and place the chickpea patty on top.

  • 8

    Finish by topping with fresh basil leaves and cover with the second slice of bread. Slice in half and serve warm.