Crispy Chickpea and Avocado Salad Bowl

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

Crispy Chickpea and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad Bowl

Air-fried chickpeas and sliced avocado served over fresh baby spinach with a bright lemon-hemp dressing and a pinch of smoky paprika.

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NUTRITION

264kcal
Protein
12.9g
Fat
12.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas

0.25 medium Avocado

2 cups Baby Spinach

1 tablespoon Hemp Hearts

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chickpeas completely dry with a paper towel and toss with smoked paprika and a pinch of salt.

  • 2

    Place chickpeas in an air fryer at 400°F for 12-15 minutes until they are crunchy and golden.

  • 3

    While chickpeas cook, place the baby spinach in a large bowl and top with the sliced avocado.

  • 4

    Whisk together the lemon juice and hemp hearts in a small ramekin to create a simple, nutrient-dense dressing.

  • 5

    Add the crispy chickpeas to the bowl and drizzle the lemon-hemp dressing over the top before serving.

Crispy Chickpea and Avocado Salad Bowl

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

Crispy Chickpea and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad Bowl

Air-fried chickpeas and sliced avocado served over fresh baby spinach with a bright lemon-hemp dressing and a pinch of smoky paprika.

NUTRITION

264kcal
Protein
12.9g
Fat
12.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas

0.25 medium Avocado

2 cups Baby Spinach

1 tablespoon Hemp Hearts

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

PREPARATION

  • 1

    Pat the chickpeas completely dry with a paper towel and toss with smoked paprika and a pinch of salt.

  • 2

    Place chickpeas in an air fryer at 400°F for 12-15 minutes until they are crunchy and golden.

  • 3

    While chickpeas cook, place the baby spinach in a large bowl and top with the sliced avocado.

  • 4

    Whisk together the lemon juice and hemp hearts in a small ramekin to create a simple, nutrient-dense dressing.

  • 5

    Add the crispy chickpeas to the bowl and drizzle the lemon-hemp dressing over the top before serving.