Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of roasted red bell pepper, zucchini, and red onion tossed with crispy chickpeas and hearty extra firm tofu. This colorful sheet pan dish is seasoned with garlic powder and smoked paprika, finished with a bright lemon drizzle—a perfect balance of textures and flavors that satisfy your protein needs while keeping calories in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

572kcal
Protein
33.3g
Fat
17g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained (164g)

175 grams extra firm tofu, cubed

1 red bell pepper (150g), sliced

1 medium zucchini (196g), sliced

1 red onion (110g), cut into wedges

1 teaspoon extra virgin olive oil (5g)

1 tablespoon lemon juice (15g)

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the drained chickpeas and cubed tofu. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss gently to ensure even coating.

  • 3

    Add the sliced red bell pepper, zucchini, and red onion to the bowl. Toss again until the vegetables are well mixed with the chickpeas and tofu.

  • 4

    Spread the mixture evenly on the prepared sheet pan, ensuring there is a single layer for optimal roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking. The chickpeas should turn crispy and the tofu lightly golden while the vegetables soften and develop charred edges.

  • 6

    Remove from the oven and drizzle with lemon juice. Toss lightly and adjust seasonings if needed before serving.

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of roasted red bell pepper, zucchini, and red onion tossed with crispy chickpeas and hearty extra firm tofu. This colorful sheet pan dish is seasoned with garlic powder and smoked paprika, finished with a bright lemon drizzle—a perfect balance of textures and flavors that satisfy your protein needs while keeping calories in check.

NUTRITION

572kcal
Protein
33.3g
Fat
17g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained (164g)

175 grams extra firm tofu, cubed

1 red bell pepper (150g), sliced

1 medium zucchini (196g), sliced

1 red onion (110g), cut into wedges

1 teaspoon extra virgin olive oil (5g)

1 tablespoon lemon juice (15g)

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the drained chickpeas and cubed tofu. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss gently to ensure even coating.

  • 3

    Add the sliced red bell pepper, zucchini, and red onion to the bowl. Toss again until the vegetables are well mixed with the chickpeas and tofu.

  • 4

    Spread the mixture evenly on the prepared sheet pan, ensuring there is a single layer for optimal roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking. The chickpeas should turn crispy and the tofu lightly golden while the vegetables soften and develop charred edges.

  • 6

    Remove from the oven and drizzle with lemon juice. Toss lightly and adjust seasonings if needed before serving.