Name: Chickpea and Avocado Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Canned Chickpeas, drained; 1/2 medium Avocado, diced; 1/2 cup English Cucumber, chopped; 1/2 cup Red Bell Pepper, chopped; 3 medium Radishes, sliced; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Chickpea and Avocado Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Avocado Salad with Crunchy Vegetables

Fresh chickpeas and creamy avocado tossed with crisp cucumbers and bell peppers in a zesty lemon-olive oil dressing, finished with a pinch of flaky sea salt.

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NUTRITION

Protein

5.7g

Fat

32.7g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Canned Chickpeas, drained

1/2 medium Avocado, diced

1/2 cup English Cucumber, chopped

1/2 cup Red Bell Pepper, chopped

3 medium Radishes, sliced

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
2
Dice the cucumber and red bell pepper into small, uniform cubes.
3
Thinly slice the radishes into rounds.
4
Cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces.
5
In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
6
Add the chickpeas, cucumber, bell pepper, and radishes to the bowl and toss well to coat with the dressing.
7
Gently fold in the avocado pieces last to ensure they stay intact and creamy.
8
Season with a pinch of flaky sea salt and cracked black pepper to taste before serving.