Crispy Chickpea and Avocado Bowl with Quinoa

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

Crispy Chickpea and Avocado Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Bowl with Quinoa

Pan-seared chickpeas and fluffy quinoa served over fresh spinach with creamy avocado and a bright lemon squeeze for a satisfyingly toasted finish.

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NUTRITION

319kcal
Protein
13.3g
Fat
9.4g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, drained and rinsed

0.55 cup Cooked Quinoa

1 cup Fresh Spinach

0.25 medium Avocado, sliced

0.33 teaspoon Olive Oil

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PREPARATION

  • 1

    Pat the chickpeas dry with a paper towel to ensure they get maximum crunch.

  • 2

    Heat olive oil in a skillet over medium heat and add chickpeas, seasoning with a pinch of sea salt and cumin.

  • 3

    Sauté the chickpeas for 8-10 minutes until the skins are golden and slightly crisp.

  • 4

    Place the fresh spinach in a bowl and top with the warm cooked quinoa and crispy chickpeas.

  • 5

    Add the sliced avocado on top and finish with a squeeze of fresh lemon juice.

Crispy Chickpea and Avocado Bowl with Quinoa

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

Crispy Chickpea and Avocado Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Bowl with Quinoa

Pan-seared chickpeas and fluffy quinoa served over fresh spinach with creamy avocado and a bright lemon squeeze for a satisfyingly toasted finish.

NUTRITION

319kcal
Protein
13.3g
Fat
9.4g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, drained and rinsed

0.55 cup Cooked Quinoa

1 cup Fresh Spinach

0.25 medium Avocado, sliced

0.33 teaspoon Olive Oil

PREPARATION

  • 1

    Pat the chickpeas dry with a paper towel to ensure they get maximum crunch.

  • 2

    Heat olive oil in a skillet over medium heat and add chickpeas, seasoning with a pinch of sea salt and cumin.

  • 3

    Sauté the chickpeas for 8-10 minutes until the skins are golden and slightly crisp.

  • 4

    Place the fresh spinach in a bowl and top with the warm cooked quinoa and crispy chickpeas.

  • 5

    Add the sliced avocado on top and finish with a squeeze of fresh lemon juice.