Name: Crispy Chickpea and Egg Salad with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas; 1 large hard-boiled egg; 2 large hard-boiled egg whites; 3/4 cup 2% cottage cheese; 2 cups arugula; 1 teaspoon extra virgin olive oil

Crispy Chickpea and Egg Salad with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Egg Salad with Cottage Cheese

Pan-seared chickpeas and hard-boiled eggs over fresh arugula with creamy cottage cheese and a dash of smoked paprika for a satisfyingly smoky finish.

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NUTRITION

Protein

40g

Fat

16.1g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas

1 large hard-boiled egg

2 large hard-boiled egg whites

3/4 cup 2% cottage cheese

2 cups arugula

1 teaspoon extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crispy.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Add the chickpeas to the skillet and sauté for 8 to 10 minutes until they are golden brown and crunchy.
4
Peel the hard-boiled egg and egg whites then slice them into rounds.
5
Arrange a bed of fresh arugula in a large bowl.
6
Top the greens with the warm crispy chickpeas and the sliced eggs.
7
Add the cottage cheese to the center of the bowl.
8
Dust the entire salad with smoked paprika sea salt and cracked black pepper before serving.