YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chickpeas and Vegetables
Enjoy a vibrant, crispy medley of roasted chickpeas and seasonal vegetables, brightened with lemon zest and a touch of fresh herbs. This dish offers a lively crunch from well-roasted chickpeas paired with tender bell pepper, zucchini, and red onion, all complemented by golden tofu cubes for an extra protein boost. Perfect as a light dinner that satisfies both your taste buds and nutritional goals.
INGREDIENTS
1.2 cup Cooked Chickpeas (~288g)
150g Extra-Firm Tofu
1 medium Red Bell Pepper
1 small Zucchini
0.5 medium Red Onion
1 cup Fresh Spinach
1 whole Lemon (zest and juice)
1 tsp Olive Oil
0.5 tsp Dried Rosemary
0.5 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, gently toss the cooked chickpeas with 0.5 tsp dried rosemary, 0.5 tsp dried thyme, a pinch of salt and pepper, lemon zest from one lemon, and 1 tsp olive oil.
Dice the red bell pepper, zucchini, and red onion into bite-size pieces. Add them to the chickpeas and toss lightly.
Cut the extra-firm tofu into 1-inch cubes. Gently fold the tofu cubes into the chickpea and vegetable mixture, being careful not to break them.
Spread the mixture evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender.
Remove from the oven and squeeze fresh lemon juice over the roasted mix. Toss gently to combine.
Plate the roasted chickpeas, tofu, and vegetables over a bed of fresh spinach. Adjust seasoning with additional salt and pepper if desired, and serve warm.