Crispy Roasted Chickpeas with Roasted Vegetables

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

Crispy Roasted Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Roasted Vegetables

Enjoy a hearty and flavorful dish featuring crispy roasted chickpeas and delicate cubes of firm tofu paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish delivers a satisfying crunch, aromatic roasted flavors, and a balance of textures perfect for a clean, nutritious meal.

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NUTRITION

581kcal
Protein
34.4g
Fat
11.5g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (≈246g)

100g firm tofu

1 medium red bell pepper

1 medium zucchini

1/2 medium red onion

Olive oil spray

Seasonings (salt, pepper, paprika, cumin)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Drain and pat dry the cooked chickpeas. In a bowl, toss them with a light spray of olive oil and a pinch of salt, pepper, paprika, and cumin.

  • 3

    Cut the firm tofu into 1-inch cubes and add to the bowl with chickpeas, gently tossing to coat with the seasonings.

  • 4

    Chop the red bell pepper, zucchini, and red onion into evenly-sized pieces. Place them on another baking sheet and lightly spray with olive oil and season with salt and pepper.

  • 5

    Spread the chickpeas and tofu mixture in a single layer on the first baking sheet. Place both baking sheets in the oven.

  • 6

    Roast the vegetables for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Roast the chickpeas and tofu for about 25-30 minutes, stirring once or twice, until the chickpeas are crispy and tofu has a golden edges.

  • 8

    Remove both sheets from the oven. Combine the roasted chickpeas, tofu, and vegetables in a serving bowl, toss gently, and serve warm.

Crispy Roasted Chickpeas with Roasted Vegetables

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

Crispy Roasted Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Roasted Vegetables

Enjoy a hearty and flavorful dish featuring crispy roasted chickpeas and delicate cubes of firm tofu paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish delivers a satisfying crunch, aromatic roasted flavors, and a balance of textures perfect for a clean, nutritious meal.

NUTRITION

581kcal
Protein
34.4g
Fat
11.5g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (≈246g)

100g firm tofu

1 medium red bell pepper

1 medium zucchini

1/2 medium red onion

Olive oil spray

Seasonings (salt, pepper, paprika, cumin)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Drain and pat dry the cooked chickpeas. In a bowl, toss them with a light spray of olive oil and a pinch of salt, pepper, paprika, and cumin.

  • 3

    Cut the firm tofu into 1-inch cubes and add to the bowl with chickpeas, gently tossing to coat with the seasonings.

  • 4

    Chop the red bell pepper, zucchini, and red onion into evenly-sized pieces. Place them on another baking sheet and lightly spray with olive oil and season with salt and pepper.

  • 5

    Spread the chickpeas and tofu mixture in a single layer on the first baking sheet. Place both baking sheets in the oven.

  • 6

    Roast the vegetables for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Roast the chickpeas and tofu for about 25-30 minutes, stirring once or twice, until the chickpeas are crispy and tofu has a golden edges.

  • 8

    Remove both sheets from the oven. Combine the roasted chickpeas, tofu, and vegetables in a serving bowl, toss gently, and serve warm.