Name: Creamy Lentil and Chickpea Salad with Feta and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked Lentils; 0.5 cup Canned Chickpeas; 1 cup Chopped Zucchini; 0.5 cup Chopped Red Bell Pepper; 1 ounce Feta Cheese; 0.33 cup Non-fat Greek Yogurt; 1 teaspoon Olive Oil; 2 teaspoons Lemon Juice

Creamy Lentil and Chickpea Salad with Feta and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Salad with Feta and Roasted Vegetables

Roasted bell peppers and zucchini tossed with lentils and chickpeas in a tangy Greek yogurt dressing, finished with salty crumbled feta.

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NUTRITION

Protein

30.1g

Fat

14.4g

Carbs

55.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

0.5 cup Canned Chickpeas

1 cup Chopped Zucchini

0.5 cup Chopped Red Bell Pepper

1 ounce Feta Cheese

0.33 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

2 teaspoons Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt, then roast for 15-20 minutes until tender.
3
In a large mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and a pinch of dried oregano to create a creamy dressing.
4
Add the cooked lentils and chickpeas to the bowl, tossing well to coat them thoroughly in the dressing.
5
Gently fold in the roasted vegetables and top the salad with salty crumbled feta before serving.