Name: Grilled Crabmeat Salad with Crispy Chickpeas and Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 ounces Lump Crabmeat; 3 ounces Wild Salmon Fillet; 0.25 cup Canned Chickpeas; 2 cups Mixed Greens; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Crabmeat Salad with Crispy Chickpeas and Mixed Greens

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

YOUR SOLIN GENERATED RECIPE

Grilled Crabmeat Salad with Crispy Chickpeas and Mixed Greens

Grilled salmon and lump crabmeat served over mixed greens with crunchy roasted chickpeas and a bright lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.9g

Fat

14g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Lump Crabmeat

3 ounces Wild Salmon Fillet

0.25 cup Canned Chickpeas

2 cups Mixed Greens

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the salmon fillet with a pinch of sea salt and black pepper.
2
Grill the salmon over medium-high heat for about 4 minutes per side until it is cooked through and flaky.
3
Place the lump crabmeat in a small grill basket and heat briefly on the grill to pick up a smoky aroma.
4
Toast the chickpeas in a dry skillet over medium heat until they are golden and crunchy.
5
Whisk together the olive oil, lemon juice, and dried oregano in a small bowl for the dressing.
6
Toss the mixed greens with half of the dressing in a large salad bowl.
7
Arrange the grilled salmon, warmed crabmeat, and crispy chickpeas over the greens and finish with the remaining dressing.