Name: Roasted Chickpea and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas; 0.5 cup Shelled edamame; 2 tbsp Hemp seeds; 3 tbsp Nutritional yeast; 0.25 whole Avocado; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Cumin; 0.5 tsp Smoked paprika; 0 tsp Extra virgin olive oil

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

Crispy oven-roasted chickpeas and edamame tossed with creamy avocado and a zesty nutritional yeast dressing for a protein-packed snack with a satisfying crunch.

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NUTRITION

Protein

35.0g

Fat

25.7g

Carbs

57.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Shelled edamame

2 tbsp Hemp seeds

3 tbsp Nutritional yeast

0.25 whole Avocado

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Cumin

0.5 tsp Smoked paprika

0 tsp Extra virgin olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Rinse and thoroughly pat dry the chickpeas and edamame with a clean kitchen towel.
3
In a bowl, toss the chickpeas and edamame with olive oil, cumin, smoked paprika, and garlic powder until evenly coated.
4
Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until golden and crisp.
5
While roasting, whisk together the lemon juice, nutritional yeast, sea salt, and black pepper in a small bowl to create a thick dressing.
6
Place the roasted mixture into a bowl, add the diced avocado and hemp seeds, then drizzle with the dressing and toss gently to combine.