Name: Roasted Chickpea and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Chickpeas; 4 oz Tempeh; 0.25 whole Avocado; 1 tbsp Hemp hearts; 2 tbsp Nutritional yeast; 0.5 tsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 1 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Avocado Salad

Oven-roasted chickpeas and savory tempeh crumbles tossed with creamy avocado and a zesty lemon-hemp dressing for a satisfyingly crisp texture.

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NUTRITION

Protein

40.0g

Fat

30.2g

Carbs

44.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas

4 oz Tempeh

0.25 whole Avocado

1 tbsp Hemp hearts

2 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 cup Baby spinach

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chickpeas dry with a clean towel to ensure maximum crispiness.
3
In a medium bowl, toss the chickpeas and crumbled tempeh with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until golden.
5
In a small jar, whisk together the lemon juice, nutritional yeast, and hemp hearts to create a thick, nutrient-dense dressing.
6
Place the baby spinach in a large bowl and top with the warm roasted chickpea and tempeh mixture.
7
Add the diced avocado and drizzle the dressing over the top before tossing gently to combine.