Name: Lentil and Edamame Protein Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.45 cup Cooked Lentils; 1 cup Shelled Edamame (thawed); 0.25 cup Roasted Chickpeas; 1 cup Baby Spinach; 1.5 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice; Pinch of Sea Salt and Black Pepper

Lentil and Edamame Protein 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

Lentil and Edamame Protein Salad with Roasted Chickpeas

A protein-packed chilled salad of earthy lentils and shelled edamame tossed with lemon and nutritional yeast, finished with crunchy roasted chickpeas.

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NUTRITION

Protein

37.1g

Fat

11g

Carbs

54.1g

SERVINGS

1 serving

INGREDIENTS

0.45 cup Cooked Lentils

1 cup Shelled Edamame (thawed)

0.25 cup Roasted Chickpeas

1 cup Baby Spinach

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
In a large mixing bowl, combine the cooked lentils and shelled edamame.
2
Add the baby spinach and toss gently until the leaves are evenly distributed.
3
Sprinkle the nutritional yeast over the mixture and drizzle with fresh lemon juice.
4
Season with a pinch of sea salt and black pepper, then toss again to ensure the nutritional yeast creates a light, savory coating.
5
Transfer the salad to a serving bowl or container.
6
Top with the roasted chickpeas just before serving to maintain their maximum crunch.