Sheet Pan Crispy Chickpeas and Roasted Vegetables

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables

Enjoy a vibrant medley of crispy roasted chickpeas, savory extra-firm tofu cubes, and a colorful assortment of vegetables. This sheet pan meal is lightly seasoned with smoked paprika, oregano, salt, and pepper for a satisfying balance of textures and flavors that make it perfect for any meal of the day.

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NUTRITION

566kcal
Protein
35.4g
Fat
19g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

200 grams extra firm tofu

1 medium zucchini

1 medium red bell pepper

1/2 red onion

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Press the tofu to remove excess moisture and cut it into 1-inch cubes.

  • 4

    Chop the zucchini into half-moons, slice the red bell pepper into strips, and cut the red onion into wedges.

  • 5

    Spread the chickpeas, tofu cubes, and chopped vegetables evenly on a large sheet pan.

  • 6

    Drizzle with olive oil and sprinkle smoked paprika, dried oregano, salt, and black pepper over the top. Toss gently to coat evenly.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the tofu is slightly crisp and the vegetables are tender and caramelized.

  • 8

    Remove from the oven and serve warm.

Sheet Pan Crispy Chickpeas and Roasted Vegetables

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables

Enjoy a vibrant medley of crispy roasted chickpeas, savory extra-firm tofu cubes, and a colorful assortment of vegetables. This sheet pan meal is lightly seasoned with smoked paprika, oregano, salt, and pepper for a satisfying balance of textures and flavors that make it perfect for any meal of the day.

NUTRITION

566kcal
Protein
35.4g
Fat
19g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

200 grams extra firm tofu

1 medium zucchini

1 medium red bell pepper

1/2 red onion

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Press the tofu to remove excess moisture and cut it into 1-inch cubes.

  • 4

    Chop the zucchini into half-moons, slice the red bell pepper into strips, and cut the red onion into wedges.

  • 5

    Spread the chickpeas, tofu cubes, and chopped vegetables evenly on a large sheet pan.

  • 6

    Drizzle with olive oil and sprinkle smoked paprika, dried oregano, salt, and black pepper over the top. Toss gently to coat evenly.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the tofu is slightly crisp and the vegetables are tender and caramelized.

  • 8

    Remove from the oven and serve warm.