Name: Crispy Lentil and Edamame Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Brown Lentils; 1 cup Shelled Edamame; 1.25 ounces Roasted Chickpeas; 2 tablespoons Nutritional Yeast; 2 cups Baby Spinach; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Crispy Lentil and Edamame Salad with Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Edamame Salad with Roasted Chickpeas

Chilled lentils and edamame tossed with fresh baby spinach and a tangy nutritional yeast dressing, finished with golden roasted chickpeas for a satisfying crunch.

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NUTRITION

Protein

40.4g

Fat

11.4g

Carbs

55.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Brown Lentils

1 cup Shelled Edamame

1.25 ounces Roasted Chickpeas

2 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
In a large mixing bowl, combine the cooked brown lentils, shelled edamame, and fresh baby spinach.
2
In a separate small bowl, whisk together the lemon juice, Dijon mustard, and nutritional yeast to create a thick, savory dressing.
3
Pour the dressing over the lentil mixture and toss thoroughly until all ingredients are evenly coated.
4
Transfer the salad to a serving plate or bowl.
5
Top with the roasted chickpeas immediately before eating to ensure they stay perfectly crisp.
6
Add a crack of fresh black pepper if desired for extra depth.