Chickpea and Edamame Salad with Hummus and Cucumber

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

Chickpea and Edamame Salad with Hummus and Cucumber

YOUR SOLIN GENERATED RECIPE

Chickpea and Edamame Salad with Hummus and Cucumber

A vibrant plant-forward bowl featuring protein-rich chickpeas and edamame tossed with crisp cucumber and a dollop of creamy hummus.

Try 7 days free, then $12.99 / mo.

NUTRITION

324kcal
Protein
20.8g
Fat
15.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup canned Chickpeas, rinsed

1/3 cup shelled Edamame

2 tablespoons Hummus

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes, halved

1 large Hard-boiled Egg

1 teaspoon Lemon Juice

1 tablespoon fresh Parsley, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the canned chickpeas and shelled edamame thoroughly under cold water and drain well.

  • 2

    Chop the cucumber into bite-sized pieces and slice the cherry tomatoes in half.

  • 3

    In a medium salad bowl, combine the chickpeas, edamame, cucumber, and tomatoes.

  • 4

    Whisk together the lemon juice and freshly chopped parsley, then drizzle over the vegetables and toss to coat.

  • 5

    Peel and slice the hard-boiled egg into halves or quarters.

  • 6

    Top the salad with the egg slices and a generous dollop of hummus before serving.

Chickpea and Edamame Salad with Hummus and Cucumber

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

Chickpea and Edamame Salad with Hummus and Cucumber

YOUR SOLIN GENERATED RECIPE

Chickpea and Edamame Salad with Hummus and Cucumber

A vibrant plant-forward bowl featuring protein-rich chickpeas and edamame tossed with crisp cucumber and a dollop of creamy hummus.

NUTRITION

324kcal
Protein
20.8g
Fat
15.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup canned Chickpeas, rinsed

1/3 cup shelled Edamame

2 tablespoons Hummus

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes, halved

1 large Hard-boiled Egg

1 teaspoon Lemon Juice

1 tablespoon fresh Parsley, chopped

PREPARATION

  • 1

    Rinse the canned chickpeas and shelled edamame thoroughly under cold water and drain well.

  • 2

    Chop the cucumber into bite-sized pieces and slice the cherry tomatoes in half.

  • 3

    In a medium salad bowl, combine the chickpeas, edamame, cucumber, and tomatoes.

  • 4

    Whisk together the lemon juice and freshly chopped parsley, then drizzle over the vegetables and toss to coat.

  • 5

    Peel and slice the hard-boiled egg into halves or quarters.

  • 6

    Top the salad with the egg slices and a generous dollop of hummus before serving.