Chickpea and Avocado Salad with Fresh Herbs

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

Chickpea and Avocado Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Chickpea and Avocado Salad with Fresh Herbs

A refreshing bowl of protein-rich chickpeas and creamy avocado tossed with crisp cucumber and zesty lemon for a bright, herbaceous finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

288kcal
Protein
10.7g
Fat
14.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas, rinsed

1/4 medium Avocado, diced

1/2 tablespoon Hemp Hearts

1/2 cup English Cucumber, chopped

2 tablespoons Red Onion, finely diced

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain the chickpeas into a colander and rinse thoroughly under cold water to remove excess sodium and starch.

  • 2

    In a medium mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt and black pepper.

  • 3

    Add the rinsed chickpeas, chopped cucumber, and finely diced red onion to the bowl, tossing gently to coat with the dressing.

  • 4

    Fold in the diced avocado carefully to maintain its shape and ensure every piece is lightly coated in lemon juice to prevent browning.

  • 5

    Stir in the fresh chopped parsley and sprinkle the hemp hearts over the top for an extra boost of plant-based protein and healthy fats.

  • 6

    Serve immediately or let sit for 10 minutes to allow the flavors to meld together.

Chickpea and Avocado Salad with Fresh Herbs

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

Chickpea and Avocado Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Chickpea and Avocado Salad with Fresh Herbs

A refreshing bowl of protein-rich chickpeas and creamy avocado tossed with crisp cucumber and zesty lemon for a bright, herbaceous finish.

NUTRITION

288kcal
Protein
10.7g
Fat
14.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas, rinsed

1/4 medium Avocado, diced

1/2 tablespoon Hemp Hearts

1/2 cup English Cucumber, chopped

2 tablespoons Red Onion, finely diced

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

PREPARATION

  • 1

    Drain the chickpeas into a colander and rinse thoroughly under cold water to remove excess sodium and starch.

  • 2

    In a medium mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt and black pepper.

  • 3

    Add the rinsed chickpeas, chopped cucumber, and finely diced red onion to the bowl, tossing gently to coat with the dressing.

  • 4

    Fold in the diced avocado carefully to maintain its shape and ensure every piece is lightly coated in lemon juice to prevent browning.

  • 5

    Stir in the fresh chopped parsley and sprinkle the hemp hearts over the top for an extra boost of plant-based protein and healthy fats.

  • 6

    Serve immediately or let sit for 10 minutes to allow the flavors to meld together.