Name: Lemon-Herb Chickpea Salad Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas; 0.5 cup Non-fat Greek yogurt; 2 tbsp Hemp hearts; 2 slice Sprouted grain bread; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 0.25 cup Red onion; 0.25 cup Celery; 1 tbsp Fresh dill; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Arugula

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chickpea Salad Sandwich

Mashed chickpeas tossed with a zesty lemon-yogurt dressing and crunchy vegetables, served on toasted sprouted grain bread for a refreshing and filling lunch.

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NUTRITION

Protein

40.2g

Fat

13.0g

Carbs

83.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Non-fat Greek yogurt

2 tbsp Hemp hearts

2 slice Sprouted grain bread

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 cup Red onion

0.25 cup Celery

1 tbsp Fresh dill

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Arugula

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PREPARATION

1
Drain and rinse the chickpeas thoroughly under cold water.
2
In a medium bowl, use a fork or potato masher to roughly mash the chickpeas until about half are broken down.
3
Finely dice the red onion and celery, then finely chop the fresh dill and parsley.
4
Add the Greek yogurt, hemp hearts, lemon juice, lemon zest, onion, celery, dill, parsley, salt, and pepper to the bowl with the chickpeas.
5
Stir the mixture vigorously until well combined and the yogurt creates a creamy binder.
6
Toast the sprouted grain bread slices until golden and crisp.
7
Layer the fresh arugula on one slice of bread, scoop the chickpea salad on top, and close the sandwich with the second slice.