Crispy Chickpea Salad with Cherry Tomatoes and Lemon Vinaigrette

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

Crispy Chickpea Salad with Cherry Tomatoes and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Salad with Cherry Tomatoes and Lemon Vinaigrette

Air-fried chickpeas and halved cherry tomatoes served over a bed of fresh baby spinach with a zesty lemon vinaigrette and a savory, toasted finish.

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NUTRITION

193kcal
Protein
11.5g
Fat
4.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

100g Canned Chickpeas (rinsed and dried)

1 tbsp Nutritional Yeast

60g Cherry Tomatoes

30g Baby Spinach

1/4 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Dried Oregano

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PREPARATION

  • 1

    Rinse the chickpeas thoroughly and pat them completely dry with a clean kitchen towel or paper towel to ensure maximum crunch.

  • 2

    Toss the dried chickpeas in a small bowl with the olive oil, nutritional yeast, and dried oregano until every chickpea is evenly coated.

  • 3

    Place the seasoned chickpeas in an air fryer basket and cook at 400°F for 12 to 15 minutes, shaking the basket halfway through until they are golden and crispy.

  • 4

    While the chickpeas cook, halve the cherry tomatoes and place them in a medium serving bowl along with the fresh baby spinach.

  • 5

    In a small jar or bowl, whisk together the lemon juice with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Top the spinach and tomatoes with the warm, crispy chickpeas and drizzle the lemon vinaigrette over the top just before serving.

Crispy Chickpea Salad with Cherry Tomatoes and Lemon Vinaigrette

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

Crispy Chickpea Salad with Cherry Tomatoes and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Salad with Cherry Tomatoes and Lemon Vinaigrette

Air-fried chickpeas and halved cherry tomatoes served over a bed of fresh baby spinach with a zesty lemon vinaigrette and a savory, toasted finish.

NUTRITION

193kcal
Protein
11.5g
Fat
4.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

100g Canned Chickpeas (rinsed and dried)

1 tbsp Nutritional Yeast

60g Cherry Tomatoes

30g Baby Spinach

1/4 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Dried Oregano

PREPARATION

  • 1

    Rinse the chickpeas thoroughly and pat them completely dry with a clean kitchen towel or paper towel to ensure maximum crunch.

  • 2

    Toss the dried chickpeas in a small bowl with the olive oil, nutritional yeast, and dried oregano until every chickpea is evenly coated.

  • 3

    Place the seasoned chickpeas in an air fryer basket and cook at 400°F for 12 to 15 minutes, shaking the basket halfway through until they are golden and crispy.

  • 4

    While the chickpeas cook, halve the cherry tomatoes and place them in a medium serving bowl along with the fresh baby spinach.

  • 5

    In a small jar or bowl, whisk together the lemon juice with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Top the spinach and tomatoes with the warm, crispy chickpeas and drizzle the lemon vinaigrette over the top just before serving.