Name: Crunchy Chickpea and Avocado Salad with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Quinoa; 0.33 cup Canned Chickpeas; 0.33 medium Avocado; 0.5 cup Diced Cucumber; 1 cup Baby Spinach; 3 medium Radishes; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Crunchy Chickpea and Avocado Salad with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Avocado Salad with Quinoa

Roasted chickpeas and quinoa tossed with diced cucumber and creamy avocado, finished with a zesty lemon-olive oil dressing and a sprinkle of sea salt.

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NUTRITION

Protein

11.2g

Fat

16.8g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa

0.33 cup Canned Chickpeas

0.33 medium Avocado

0.5 cup Diced Cucumber

1 cup Baby Spinach

3 medium Radishes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 crispy.
3
Toss the chickpeas with a tiny spray of oil and roast for 20 minutes until crunchy and golden.
4
In a large mixing bowl, combine the cooked quinoa, roasted chickpeas, and fresh baby spinach.
5
Add the diced cucumber, thinly sliced radishes, and cubed avocado to the bowl.
6
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice.
7
Drizzle the dressing over the salad and toss gently to coat all ingredients.
8
Finish with a pinch of sea salt and freshly cracked black pepper to taste.