Sardine and Chickpea Salad with Fresh Herbs

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

Sardine and Chickpea Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sardine and Chickpea Salad with Fresh Herbs

A vibrant bowl of sardines and chickpeas tossed with fresh herbs and creamy mozzarella, finished with a zesty lemon-olive oil dressing.

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NUTRITION

399kcal
Protein
33.1g
Fat
21.4g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 can Sardines (drained)

1/3 cup Canned Chickpeas (rinsed)

0.7 oz Fresh Mozzarella pearls

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 cup Fresh Arugula

1 tbsp Chopped Fresh Parsley

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PREPARATION

  • 1

    Drain the sardines and chickpeas thoroughly to remove excess oil and canning liquid.

  • 2

    In a medium mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined.

  • 3

    Add the arugula, chickpeas, and fresh mozzarella pearls to the bowl and toss gently to coat with the dressing.

  • 4

    Carefully flake the sardines into large chunks and fold them into the salad along with the chopped fresh parsley.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper to taste and serve immediately.

Sardine and Chickpea Salad with Fresh Herbs

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

Sardine and Chickpea Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sardine and Chickpea Salad with Fresh Herbs

A vibrant bowl of sardines and chickpeas tossed with fresh herbs and creamy mozzarella, finished with a zesty lemon-olive oil dressing.

NUTRITION

399kcal
Protein
33.1g
Fat
21.4g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 can Sardines (drained)

1/3 cup Canned Chickpeas (rinsed)

0.7 oz Fresh Mozzarella pearls

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 cup Fresh Arugula

1 tbsp Chopped Fresh Parsley

PREPARATION

  • 1

    Drain the sardines and chickpeas thoroughly to remove excess oil and canning liquid.

  • 2

    In a medium mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined.

  • 3

    Add the arugula, chickpeas, and fresh mozzarella pearls to the bowl and toss gently to coat with the dressing.

  • 4

    Carefully flake the sardines into large chunks and fold them into the salad along with the chopped fresh parsley.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper to taste and serve immediately.