Silky Chickpea Protein Pudding

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

Silky Chickpea Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chickpea Protein Pudding

Chickpeas and chocolate protein powder blended into a velvety mousse, finished with a sprinkle of sea salt and a dollop of creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
40.7g
Fat
5.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, rinsed

1 scoop Chocolate Whey Protein Isolate

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon Peanut Butter Powder

0.25 cup Unsweetened Almond Milk

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the canned chickpeas thoroughly to remove any salty brine.

  • 2

    Place the chickpeas, protein powder, cocoa powder, peanut butter powder, and vanilla extract into a high-speed blender or food processor.

  • 3

    Add the Greek yogurt and half of the almond milk to the blender.

  • 4

    Blend on high until the mixture is completely smooth and no chickpea fragments remain.

  • 5

    Gradually add the remaining almond milk if needed to reach your desired pudding consistency.

  • 6

    Transfer the mixture to a bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to become exceptionally velvety.

Silky Chickpea Protein Pudding

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

Silky Chickpea Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chickpea Protein Pudding

Chickpeas and chocolate protein powder blended into a velvety mousse, finished with a sprinkle of sea salt and a dollop of creamy Greek yogurt.

NUTRITION

350kcal
Protein
40.7g
Fat
5.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, rinsed

1 scoop Chocolate Whey Protein Isolate

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon Peanut Butter Powder

0.25 cup Unsweetened Almond Milk

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Rinse and drain the canned chickpeas thoroughly to remove any salty brine.

  • 2

    Place the chickpeas, protein powder, cocoa powder, peanut butter powder, and vanilla extract into a high-speed blender or food processor.

  • 3

    Add the Greek yogurt and half of the almond milk to the blender.

  • 4

    Blend on high until the mixture is completely smooth and no chickpea fragments remain.

  • 5

    Gradually add the remaining almond milk if needed to reach your desired pudding consistency.

  • 6

    Transfer the mixture to a bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to become exceptionally velvety.