Chickpea and Avocado Crunch Salad with Lemon Dressing

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

Chickpea and Avocado Crunch Salad with Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Avocado Crunch Salad with Lemon Dressing

Tossed chickpeas and crisp cucumbers mixed with creamy avocado and baby spinach, finished with a bright lemon vinaigrette and a nutty toasted crunch.

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NUTRITION

396kcal
Protein
11.8g
Fat
24.2g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

100g Chickpeas, canned and rinsed

50g Fresh Avocado, diced

13g Extra Virgin Olive Oil

20g Baby Spinach

2g Hemp Hearts

50g Cucumber, chopped

30g Red Bell Pepper, diced

15g Fresh Lemon Juice

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas thoroughly in a fine-mesh sieve and pat dry.

  • 2

    Dice the cucumber, red bell pepper, and avocado into uniform, bite-sized pieces.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt and cracked black pepper.

  • 4

    Place the baby spinach in a large salad bowl and top with the prepared chickpeas, cucumber, and red bell pepper.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure all leaves and vegetables are lightly coated.

  • 6

    Add the diced avocado last to maintain its shape and sprinkle with hemp hearts for a nutty toasted finish.

Chickpea and Avocado Crunch Salad with Lemon Dressing

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

Chickpea and Avocado Crunch Salad with Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Avocado Crunch Salad with Lemon Dressing

Tossed chickpeas and crisp cucumbers mixed with creamy avocado and baby spinach, finished with a bright lemon vinaigrette and a nutty toasted crunch.

NUTRITION

396kcal
Protein
11.8g
Fat
24.2g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

100g Chickpeas, canned and rinsed

50g Fresh Avocado, diced

13g Extra Virgin Olive Oil

20g Baby Spinach

2g Hemp Hearts

50g Cucumber, chopped

30g Red Bell Pepper, diced

15g Fresh Lemon Juice

PREPARATION

  • 1

    Drain and rinse the canned chickpeas thoroughly in a fine-mesh sieve and pat dry.

  • 2

    Dice the cucumber, red bell pepper, and avocado into uniform, bite-sized pieces.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt and cracked black pepper.

  • 4

    Place the baby spinach in a large salad bowl and top with the prepared chickpeas, cucumber, and red bell pepper.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure all leaves and vegetables are lightly coated.

  • 6

    Add the diced avocado last to maintain its shape and sprinkle with hemp hearts for a nutty toasted finish.