Name: Mediterranean Chickpea and Lentil Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup cooked green lentils; 0.5 cup canned chickpeas; 0.5 cup nonfat plain Greek yogurt; 2 tbsp hemp hearts; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Chickpea and Lentil Bowl

Simmered lentils and roasted chickpeas served over a bed of fresh greens with a creamy, zesty lemon-yogurt dressing that adds a refreshing tang to every bite.

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NUTRITION

Protein

54.5g

Fat

17.4g

Carbs

87.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cup cooked green lentils

0.5 cup canned chickpeas

0.5 cup nonfat plain Greek yogurt

2 tbsp hemp hearts

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them completely dry with a paper towel.
2
Toss the chickpeas with the olive oil and dried oregano on a baking sheet. Roast for 15-20 minutes until they are golden and slightly crisp.
3
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, sea salt, and black pepper to create a smooth dressing.
4
Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
5
Place the baby spinach and warmed green lentils in a large serving bowl as the base.
6
Top the lentils with the roasted chickpeas, tomatoes, and cucumber.
7
Drizzle the yogurt dressing over the bowl and sprinkle with hemp hearts before serving.