Crispy Chickpea and Avocado Salad with Roasted Veggies

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

Crispy Chickpea and Avocado Salad with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad with Roasted Veggies

Oven-roasted chickpeas and tempeh tossed with charred bell peppers and zucchini, served over fresh greens with a creamy avocado finish.

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NUTRITION

444kcal
Protein
37.1g
Fat
17.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh, cubed

1/3 cup Canned Chickpeas, rinsed and dried

3 tablespoons Nutritional Yeast

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

2 cups Mixed Greens

20 grams Avocado, sliced

1 tablespoon Lemon Juice

Pinch of Garlic Powder and Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Pat the chickpeas and cubed tempeh very dry with a paper towel to ensure they get crispy.

  • 3

    In a bowl, toss the tempeh, chickpeas, zucchini, and bell peppers with the nutritional yeast, garlic powder, and smoked paprika until evenly coated.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes, tossing halfway through, until the chickpeas are crunchy and the veggies are charred.

  • 5

    Place the mixed greens in a large bowl and top with the warm roasted protein and veggie mixture.

  • 6

    Finish the salad with the fresh avocado slices and a squeeze of lemon juice for a bright, clean flavor.

Crispy Chickpea and Avocado Salad with Roasted Veggies

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

Crispy Chickpea and Avocado Salad with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Avocado Salad with Roasted Veggies

Oven-roasted chickpeas and tempeh tossed with charred bell peppers and zucchini, served over fresh greens with a creamy avocado finish.

NUTRITION

444kcal
Protein
37.1g
Fat
17.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Tempeh, cubed

1/3 cup Canned Chickpeas, rinsed and dried

3 tablespoons Nutritional Yeast

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

2 cups Mixed Greens

20 grams Avocado, sliced

1 tablespoon Lemon Juice

Pinch of Garlic Powder and Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Pat the chickpeas and cubed tempeh very dry with a paper towel to ensure they get crispy.

  • 3

    In a bowl, toss the tempeh, chickpeas, zucchini, and bell peppers with the nutritional yeast, garlic powder, and smoked paprika until evenly coated.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes, tossing halfway through, until the chickpeas are crunchy and the veggies are charred.

  • 5

    Place the mixed greens in a large bowl and top with the warm roasted protein and veggie mixture.

  • 6

    Finish the salad with the fresh avocado slices and a squeeze of lemon juice for a bright, clean flavor.