Crispy Chickpea Salad with Lemon Vinaigrette

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

Crispy Chickpea Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Salad with Lemon Vinaigrette

Roasted chickpeas tossed with fresh arugula, cucumber, and tomatoes, drizzled with a zesty lemon-olive oil vinaigrette for a bright, peppery finish.

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NUTRITION

121kcal
Protein
3.1g
Fat
7.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

0.88 oz Canned Chickpeas

1 cup Arugula

0.5 cup sliced Cucumber

0.3 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and pat the chickpeas thoroughly dry with a paper towel to ensure maximum crispiness.

  • 2

    Toss the chickpeas with a tiny drop of the olive oil and roast on a baking sheet for 20 minutes until golden and crunchy.

  • 3

    Whisk the remaining olive oil, lemon juice, salt, and pepper in a small bowl until well combined.

  • 4

    Place the arugula, cucumber slices, and halved cherry tomatoes in a medium salad bowl.

  • 5

    Add the roasted chickpeas to the bowl and drizzle the lemon vinaigrette over the top before tossing gently.

Crispy Chickpea Salad with Lemon Vinaigrette

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

Crispy Chickpea Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Salad with Lemon Vinaigrette

Roasted chickpeas tossed with fresh arugula, cucumber, and tomatoes, drizzled with a zesty lemon-olive oil vinaigrette for a bright, peppery finish.

NUTRITION

121kcal
Protein
3.1g
Fat
7.9g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

0.88 oz Canned Chickpeas

1 cup Arugula

0.5 cup sliced Cucumber

0.3 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and pat the chickpeas thoroughly dry with a paper towel to ensure maximum crispiness.

  • 2

    Toss the chickpeas with a tiny drop of the olive oil and roast on a baking sheet for 20 minutes until golden and crunchy.

  • 3

    Whisk the remaining olive oil, lemon juice, salt, and pepper in a small bowl until well combined.

  • 4

    Place the arugula, cucumber slices, and halved cherry tomatoes in a medium salad bowl.

  • 5

    Add the roasted chickpeas to the bowl and drizzle the lemon vinaigrette over the top before tossing gently.