Crispy Chickpea Salad with Lemon Vinaigrette

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

Crispy Chickpea Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Salad with Lemon Vinaigrette

Oven-roasted chickpeas and sliced cucumbers tossed in a zesty lemon vinaigrette, finished with a sprinkle of crunchy sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

226kcal
Protein
3g
Fat
18.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2.5 tablespoons Canned Chickpeas

100 grams Cucumber

15 grams Arugula

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get maximum crunch.

  • 3

    Toss the chickpeas with a tiny drizzle of the olive oil and roast for 20 minutes until golden and crisp.

  • 4

    While the chickpeas roast, whisk together the remaining olive oil, lemon juice, salt, and pepper in a small bowl.

  • 5

    Place the arugula and sliced cucumber in a serving bowl and top with the warm, crispy chickpeas.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Crispy Chickpea Salad with Lemon Vinaigrette

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

Crispy Chickpea Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Salad with Lemon Vinaigrette

Oven-roasted chickpeas and sliced cucumbers tossed in a zesty lemon vinaigrette, finished with a sprinkle of crunchy sea salt.

NUTRITION

226kcal
Protein
3g
Fat
18.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2.5 tablespoons Canned Chickpeas

100 grams Cucumber

15 grams Arugula

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get maximum crunch.

  • 3

    Toss the chickpeas with a tiny drizzle of the olive oil and roast for 20 minutes until golden and crisp.

  • 4

    While the chickpeas roast, whisk together the remaining olive oil, lemon juice, salt, and pepper in a small bowl.

  • 5

    Place the arugula and sliced cucumber in a serving bowl and top with the warm, crispy chickpeas.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.