Chickpea and Spinach Salad with Lemon Vinaigrette

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

Chickpea and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chickpea and Spinach Salad with Lemon Vinaigrette

A vibrant toss of protein-rich chickpeas and fresh baby spinach drizzled with a zesty lemon-herb vinaigrette for a bright, citrusy finish.

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NUTRITION

176kcal
Protein
6.9g
Fat
8.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Canned Chickpeas (rinsed and drained)

2 cups Fresh Baby Spinach

1/2 cup Diced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Thoroughly rinse and drain the canned chickpeas to remove excess sodium.

  • 2

    Wash the baby spinach and pat dry with a paper towel or use a salad spinner.

  • 3

    Dice the cucumber into small, bite-sized pieces.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 5

    Season the dressing with a pinch of sea salt and cracked black pepper to taste.

  • 6

    Place the spinach, chickpeas, and cucumber in a large salad bowl.

  • 7

    Pour the lemon vinaigrette over the vegetables and toss gently until everything is evenly coated.

Chickpea and Spinach Salad with Lemon Vinaigrette

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

Chickpea and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Chickpea and Spinach Salad with Lemon Vinaigrette

A vibrant toss of protein-rich chickpeas and fresh baby spinach drizzled with a zesty lemon-herb vinaigrette for a bright, citrusy finish.

NUTRITION

176kcal
Protein
6.9g
Fat
8.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Canned Chickpeas (rinsed and drained)

2 cups Fresh Baby Spinach

1/2 cup Diced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Thoroughly rinse and drain the canned chickpeas to remove excess sodium.

  • 2

    Wash the baby spinach and pat dry with a paper towel or use a salad spinner.

  • 3

    Dice the cucumber into small, bite-sized pieces.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 5

    Season the dressing with a pinch of sea salt and cracked black pepper to taste.

  • 6

    Place the spinach, chickpeas, and cucumber in a large salad bowl.

  • 7

    Pour the lemon vinaigrette over the vegetables and toss gently until everything is evenly coated.