Crispy Sheet Pan Veggie Medley with Herb-Roasted Chickpeas

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

Crispy Sheet Pan Veggie Medley with Herb-Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Veggie Medley with Herb-Roasted Chickpeas

Savor a vibrant medley of roasted vegetables and perfectly herb-crisped chickpeas, finished with a cooling drizzle of creamy Greek yogurt. This wholesome dish balances tender, caramelized veggies with a burst of savory herb flavors, promising a satisfying bite that's as nourishing as it is colorful.

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NUTRITION

538kcal
Protein
35.5g
Fat
12.3g
Carbs
77.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1 medium red bell pepper

1 medium zucchini

1/2 medium red onion

1 cup broccoli florets

1/2 tbsp olive oil

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 tsp garlic powder

Salt and pepper to taste

1/2 cup plain nonfat Greek yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper.

  • 2

    Rinse and drain the cooked chickpeas and pat them dry. In a bowl, toss the chickpeas with half the olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.

  • 3

    Wash and cut the red bell pepper, zucchini, and broccoli into bite-sized pieces. Slice the red onion into thick wedges.

  • 4

    Place the vegetables on the sheet pan, drizzle with the remaining olive oil, and lightly season with salt and pepper. Make sure the veggies are spread out in a single layer for even roasting.

  • 5

    Add the seasoned chickpeas to the pan, mixing them in with the vegetables.

  • 6

    Roast the chickpeas and vegetables in the preheated oven for 20-25 minutes or until the chickpeas turn crispy and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove the sheet pan from the oven. Transfer the roasted chickpeas and vegetables to a serving dish.

  • 8

    Drizzle the Greek yogurt over the top just before serving for a creamy, tangy finish, and enjoy your nutritious, balanced meal.

Crispy Sheet Pan Veggie Medley with Herb-Roasted Chickpeas

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

Crispy Sheet Pan Veggie Medley with Herb-Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Veggie Medley with Herb-Roasted Chickpeas

Savor a vibrant medley of roasted vegetables and perfectly herb-crisped chickpeas, finished with a cooling drizzle of creamy Greek yogurt. This wholesome dish balances tender, caramelized veggies with a burst of savory herb flavors, promising a satisfying bite that's as nourishing as it is colorful.

NUTRITION

538kcal
Protein
35.5g
Fat
12.3g
Carbs
77.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1 medium red bell pepper

1 medium zucchini

1/2 medium red onion

1 cup broccoli florets

1/2 tbsp olive oil

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 tsp garlic powder

Salt and pepper to taste

1/2 cup plain nonfat Greek yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper.

  • 2

    Rinse and drain the cooked chickpeas and pat them dry. In a bowl, toss the chickpeas with half the olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.

  • 3

    Wash and cut the red bell pepper, zucchini, and broccoli into bite-sized pieces. Slice the red onion into thick wedges.

  • 4

    Place the vegetables on the sheet pan, drizzle with the remaining olive oil, and lightly season with salt and pepper. Make sure the veggies are spread out in a single layer for even roasting.

  • 5

    Add the seasoned chickpeas to the pan, mixing them in with the vegetables.

  • 6

    Roast the chickpeas and vegetables in the preheated oven for 20-25 minutes or until the chickpeas turn crispy and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove the sheet pan from the oven. Transfer the roasted chickpeas and vegetables to a serving dish.

  • 8

    Drizzle the Greek yogurt over the top just before serving for a creamy, tangy finish, and enjoy your nutritious, balanced meal.