Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

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

Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

Grilled chicken breast and fresh garden vegetables tossed in a creamy lemon-tahini dressing, topped with roasted chickpeas for a satisfyingly salty crunch.

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NUTRITION

385kcal
Protein
41.3g
Fat
15.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Canned Chickpeas

1 tbsp Tahini

2 cups Mixed Greens

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel, then toss them with olive oil and a pinch of sea salt.

  • 3

    Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp.

  • 4

    Season the chicken breast with sea salt and cracked black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

    While the chicken and chickpeas cook, whisk together the tahini, lemon juice, and one tablespoon of warm water in a small bowl until the dressing is creamy and pourable.

  • 6

    Place the mixed greens in a large bowl and top with sliced cucumber and halved cherry tomatoes.

  • 7

    Slice the grilled chicken into strips and arrange them over the salad bed.

  • 8

    Finish by sprinkling the crunchy roasted chickpeas over the top and drizzling with the lemon-tahini dressing.

Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

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

Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

Grilled chicken breast and fresh garden vegetables tossed in a creamy lemon-tahini dressing, topped with roasted chickpeas for a satisfyingly salty crunch.

NUTRITION

385kcal
Protein
41.3g
Fat
15.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Canned Chickpeas

1 tbsp Tahini

2 cups Mixed Greens

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel, then toss them with olive oil and a pinch of sea salt.

  • 3

    Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp.

  • 4

    Season the chicken breast with sea salt and cracked black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

    While the chicken and chickpeas cook, whisk together the tahini, lemon juice, and one tablespoon of warm water in a small bowl until the dressing is creamy and pourable.

  • 6

    Place the mixed greens in a large bowl and top with sliced cucumber and halved cherry tomatoes.

  • 7

    Slice the grilled chicken into strips and arrange them over the salad bed.

  • 8

    Finish by sprinkling the crunchy roasted chickpeas over the top and drizzling with the lemon-tahini dressing.