Sheet Pan Crispy Garbanzo Beans and Roasted Vegetables

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

Sheet Pan Crispy Garbanzo Beans and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Garbanzo Beans and Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring crispy roasted garbanzo beans tossed with a medley of broccoli, red bell pepper, and zucchini. Finished with a perfectly baked firm tofu and crowned with a sunny-side-up egg, this dish is a satisfying blend of textures and flavors that harmoniously balance warmth and savory crispness.

Try 7 days free, then $12.99 / mo.

NUTRITION

575kcal
Protein
34.9g
Fat
19.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

80 grams firm tofu

1 large egg

1 tsp olive oil

1 tsp smoked paprika

Salt & 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, broccoli florets, diced red bell pepper, and sliced zucchini. Drizzle with olive oil, add smoked paprika, salt, and pepper. Toss well to evenly coat all the vegetables and chickpeas.

  • 3

    Crumbly dice the firm tofu and gently fold it into the mix.

  • 4

    Spread the mixture onto the prepared sheet pan in a single layer, ensuring even distribution.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even crisping. The chickpeas should become crispy and the vegetables tender with slight char marks.

  • 6

    While the sheet pan mix is roasting, heat a non-stick skillet on medium heat and cook the egg sunny-side up until the whites are set but the yolk remains runny.

  • 7

    Once the roasted vegetables and chickpeas are done, remove the pan from the oven and transfer the mix to a serving dish.

  • 8

    Top the dish with the sunny-side up egg and enjoy immediately.

Sheet Pan Crispy Garbanzo Beans and Roasted Vegetables

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

Sheet Pan Crispy Garbanzo Beans and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Garbanzo Beans and Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring crispy roasted garbanzo beans tossed with a medley of broccoli, red bell pepper, and zucchini. Finished with a perfectly baked firm tofu and crowned with a sunny-side-up egg, this dish is a satisfying blend of textures and flavors that harmoniously balance warmth and savory crispness.

NUTRITION

575kcal
Protein
34.9g
Fat
19.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

80 grams firm tofu

1 large egg

1 tsp olive oil

1 tsp smoked paprika

Salt & 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, broccoli florets, diced red bell pepper, and sliced zucchini. Drizzle with olive oil, add smoked paprika, salt, and pepper. Toss well to evenly coat all the vegetables and chickpeas.

  • 3

    Crumbly dice the firm tofu and gently fold it into the mix.

  • 4

    Spread the mixture onto the prepared sheet pan in a single layer, ensuring even distribution.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even crisping. The chickpeas should become crispy and the vegetables tender with slight char marks.

  • 6

    While the sheet pan mix is roasting, heat a non-stick skillet on medium heat and cook the egg sunny-side up until the whites are set but the yolk remains runny.

  • 7

    Once the roasted vegetables and chickpeas are done, remove the pan from the oven and transfer the mix to a serving dish.

  • 8

    Top the dish with the sunny-side up egg and enjoy immediately.