Crunchy Chickpea and Veggie Protein Salad with Hemp Seeds

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

Crunchy Chickpea and Veggie Protein Salad with Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Veggie Protein Salad with Hemp Seeds

Raw cucumber and crisp apple tossed with roasted chickpeas and lupini beans, finished with a savory hemp seed coating and a zesty lemon squeeze.

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NUTRITION

331kcal
Protein
29.6g
Fat
11.3g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

30 grams Roasted Chickpeas

83 grams Lupini Beans

15 grams Hemp Seeds

10 grams Nutritional Yeast

150 grams Cucumber

62 grams Gala Apple

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Dry the canned chickpeas thoroughly and roast them at 400°F for 15 minutes until they achieve a satisfying crunch.

  • 2

    Dice the cucumber and apple into small, uniform cubes to ensure a perfect mix in every bite.

  • 3

    Rinse and shell the lupini beans if they are the jarred variety.

  • 4

    In a large mixing bowl, combine the roasted chickpeas, lupini beans, cucumber, and apple.

  • 5

    Add the hemp seeds and nutritional yeast, then toss well to ensure the protein-rich coating sticks to the damp ingredients.

  • 6

    Finish with a squeeze of fresh lemon juice and a pinch of sea salt to brighten the flavors.

Crunchy Chickpea and Veggie Protein Salad with Hemp Seeds

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

Crunchy Chickpea and Veggie Protein Salad with Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Crunchy Chickpea and Veggie Protein Salad with Hemp Seeds

Raw cucumber and crisp apple tossed with roasted chickpeas and lupini beans, finished with a savory hemp seed coating and a zesty lemon squeeze.

NUTRITION

331kcal
Protein
29.6g
Fat
11.3g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

30 grams Roasted Chickpeas

83 grams Lupini Beans

15 grams Hemp Seeds

10 grams Nutritional Yeast

150 grams Cucumber

62 grams Gala Apple

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Dry the canned chickpeas thoroughly and roast them at 400°F for 15 minutes until they achieve a satisfying crunch.

  • 2

    Dice the cucumber and apple into small, uniform cubes to ensure a perfect mix in every bite.

  • 3

    Rinse and shell the lupini beans if they are the jarred variety.

  • 4

    In a large mixing bowl, combine the roasted chickpeas, lupini beans, cucumber, and apple.

  • 5

    Add the hemp seeds and nutritional yeast, then toss well to ensure the protein-rich coating sticks to the damp ingredients.

  • 6

    Finish with a squeeze of fresh lemon juice and a pinch of sea salt to brighten the flavors.