Crispy Chickpea and Grilled Shrimp Power Bowl

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

Crispy Chickpea and Grilled Shrimp Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Grilled Shrimp Power Bowl

Tender grilled shrimp and spiced chickpeas served over a bed of fresh arugula and cucumber, topped with a squeeze of bright lemon and creamy avocado.

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NUTRITION

398kcal
Protein
47g
Fat
13.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

7 ounces raw Shrimp

1/3 cup canned Chickpeas

1 teaspoon Extra Virgin Olive Oil

2 cups fresh Arugula

1/2 cup sliced Cucumber

1 ounce Avocado

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PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season with a pinch of garlic powder and smoked paprika.

  • 2

    Rinse and thoroughly dry the chickpeas, then toss them with half of the olive oil and a pinch of salt.

  • 3

    Roast the chickpeas in an air fryer at 400°F for 10-12 minutes or in a preheated oven until they are crunchy and golden.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and grill the shrimp for 2-3 minutes per side until opaque and slightly charred.

  • 5

    Place the arugula in a large bowl and top with the sliced cucumber and avocado.

  • 6

    Add the warm grilled shrimp and the crispy chickpeas to the bowl.

  • 7

    Finish with a fresh squeeze of lemon juice and a crack of black pepper before serving.

Crispy Chickpea and Grilled Shrimp Power Bowl

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

Crispy Chickpea and Grilled Shrimp Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Grilled Shrimp Power Bowl

Tender grilled shrimp and spiced chickpeas served over a bed of fresh arugula and cucumber, topped with a squeeze of bright lemon and creamy avocado.

NUTRITION

398kcal
Protein
47g
Fat
13.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

7 ounces raw Shrimp

1/3 cup canned Chickpeas

1 teaspoon Extra Virgin Olive Oil

2 cups fresh Arugula

1/2 cup sliced Cucumber

1 ounce Avocado

PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season with a pinch of garlic powder and smoked paprika.

  • 2

    Rinse and thoroughly dry the chickpeas, then toss them with half of the olive oil and a pinch of salt.

  • 3

    Roast the chickpeas in an air fryer at 400°F for 10-12 minutes or in a preheated oven until they are crunchy and golden.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and grill the shrimp for 2-3 minutes per side until opaque and slightly charred.

  • 5

    Place the arugula in a large bowl and top with the sliced cucumber and avocado.

  • 6

    Add the warm grilled shrimp and the crispy chickpeas to the bowl.

  • 7

    Finish with a fresh squeeze of lemon juice and a crack of black pepper before serving.