Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables

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

Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables

Enjoy a vibrant plate of delicate chickpea flour crepes enriched with egg whites and a hint of olive oil, paired with a colorful medley of herb-roasted vegetables and tofu. This dish strikes a balance between protein and wholesome vegetables, making it a satisfying and energizing option for any meal of the day.

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NUTRITION

420kcal
Protein
26.4g
Fat
14.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

3 Egg Whites (approx. 99g)

3/4 cup Water

1 tsp Olive Oil

1 tsp Mixed Spices (turmeric, pepper, salt, nutritional yeast)

1/4 cup chopped Bell Pepper

1/4 cup chopped Zucchini

1/4 cup halved Cherry Tomatoes

100g Firm Tofu, cubed

2 tbsp Fresh Herbs (rosemary, thyme, basil)

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PREPARATION

  • 1

    In a bowl, whisk together chickpea flour, egg whites, water, olive oil, and mixed spices until you achieve a smooth, lump-free batter. Let it rest for 5 minutes.

  • 2

    Preheat a non-stick skillet over medium heat. Lightly coat with a tiny bit of olive oil if necessary.

  • 3

    Pour a thin layer of batter into the skillet and gently swirl to evenly cover the base. Cook until the edges lift and the bottom is lightly golden, then flip and cook the other side briefly. Repeat to form crepes and set aside.

  • 4

    Prepare the herb-roasted vegetables: in a separate bowl, combine chopped bell pepper, zucchini, cherry tomatoes, and cubed tofu. Drizzle with a small amount of olive oil and add the fresh herbs. Season lightly with salt and pepper.

  • 5

    Spread the vegetable-tofu mixture on a baking sheet and roast in a preheated oven at 400°F for about 10-12 minutes, or until vegetables are tender and tofu is lightly golden.

  • 6

    Assemble the dish by layering the roasted vegetables and tofu onto the chickpea crepes. Fold or roll the crepes and serve immediately, garnishing with additional fresh herbs if desired.

Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables

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

Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables

Enjoy a vibrant plate of delicate chickpea flour crepes enriched with egg whites and a hint of olive oil, paired with a colorful medley of herb-roasted vegetables and tofu. This dish strikes a balance between protein and wholesome vegetables, making it a satisfying and energizing option for any meal of the day.

NUTRITION

420kcal
Protein
26.4g
Fat
14.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

3 Egg Whites (approx. 99g)

3/4 cup Water

1 tsp Olive Oil

1 tsp Mixed Spices (turmeric, pepper, salt, nutritional yeast)

1/4 cup chopped Bell Pepper

1/4 cup chopped Zucchini

1/4 cup halved Cherry Tomatoes

100g Firm Tofu, cubed

2 tbsp Fresh Herbs (rosemary, thyme, basil)

PREPARATION

  • 1

    In a bowl, whisk together chickpea flour, egg whites, water, olive oil, and mixed spices until you achieve a smooth, lump-free batter. Let it rest for 5 minutes.

  • 2

    Preheat a non-stick skillet over medium heat. Lightly coat with a tiny bit of olive oil if necessary.

  • 3

    Pour a thin layer of batter into the skillet and gently swirl to evenly cover the base. Cook until the edges lift and the bottom is lightly golden, then flip and cook the other side briefly. Repeat to form crepes and set aside.

  • 4

    Prepare the herb-roasted vegetables: in a separate bowl, combine chopped bell pepper, zucchini, cherry tomatoes, and cubed tofu. Drizzle with a small amount of olive oil and add the fresh herbs. Season lightly with salt and pepper.

  • 5

    Spread the vegetable-tofu mixture on a baking sheet and roast in a preheated oven at 400°F for about 10-12 minutes, or until vegetables are tender and tofu is lightly golden.

  • 6

    Assemble the dish by layering the roasted vegetables and tofu onto the chickpea crepes. Fold or roll the crepes and serve immediately, garnishing with additional fresh herbs if desired.