Chickpea Spinach Salad with Roasted Sweet Potato and Feta

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

Chickpea Spinach Salad with Roasted Sweet Potato and Feta

YOUR SOLIN GENERATED RECIPE

Chickpea Spinach Salad with Roasted Sweet Potato and Feta

Oven-roasted sweet potatoes and chickpeas tossed with fresh baby spinach and creamy feta, finished with a bright lemon dressing and toasted pumpkin seeds.

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NUTRITION

542kcal
Protein
19.1g
Fat
27.8g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

1/2 cup Chickpeas

2 cups Baby Spinach

1.25 oz Feta Cheese

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.

  • 4

    While roasting, whisk the remaining olive oil with lemon juice in a large mixing bowl.

  • 5

    Add the baby spinach, chickpeas, and roasted sweet potatoes to the bowl and toss gently to coat.

  • 6

    Transfer the salad to a plate and top with crumbled feta cheese and toasted pumpkin seeds.

Chickpea Spinach Salad with Roasted Sweet Potato and Feta

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

Chickpea Spinach Salad with Roasted Sweet Potato and Feta

YOUR SOLIN GENERATED RECIPE

Chickpea Spinach Salad with Roasted Sweet Potato and Feta

Oven-roasted sweet potatoes and chickpeas tossed with fresh baby spinach and creamy feta, finished with a bright lemon dressing and toasted pumpkin seeds.

NUTRITION

542kcal
Protein
19.1g
Fat
27.8g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

1/2 cup Chickpeas

2 cups Baby Spinach

1.25 oz Feta Cheese

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.

  • 4

    While roasting, whisk the remaining olive oil with lemon juice in a large mixing bowl.

  • 5

    Add the baby spinach, chickpeas, and roasted sweet potatoes to the bowl and toss gently to coat.

  • 6

    Transfer the salad to a plate and top with crumbled feta cheese and toasted pumpkin seeds.