Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Enjoy a vibrant medley of roasted vegetables and crispy lemon-herb chickpeas elevated with a pop of edamame for an extra protein boost. This wholesome sheet pan dish delivers a beautiful balance of textures and tangy flavors perfect for a light yet nourishing meal.

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NUTRITION

574kcal
Protein
32.6g
Fat
14.3g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

1/3 cup shelled edamame

1.5 cups broccoli, chopped

1 cup red bell pepper, chopped

1 cup zucchini, sliced

1 small red onion, sliced

1/8 tbsp olive oil

1 tbsp hemp seeds

1 tbsp lemon juice

1 tsp garlic powder

1 tsp dried thyme

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper.

  • 2

    In a large bowl, combine the chickpeas and edamame with lemon juice, garlic powder, dried thyme, salt, and pepper. Toss gently until evenly coated.

  • 3

    Add the broccoli, red bell pepper, zucchini, and red onion to the bowl. Drizzle with the olive oil and toss to distribute the seasonings evenly.

  • 4

    Spread the vegetables and chickpea mixture evenly onto the prepared sheet pan, ensuring a single layer for even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas start to crisp around the edges.

  • 6

    Remove from the oven and sprinkle hemp seeds over the hot vegetables for an extra nutty flavor and protein boost. Adjust seasoning with salt and pepper if needed.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful sheet pan meal.

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Enjoy a vibrant medley of roasted vegetables and crispy lemon-herb chickpeas elevated with a pop of edamame for an extra protein boost. This wholesome sheet pan dish delivers a beautiful balance of textures and tangy flavors perfect for a light yet nourishing meal.

NUTRITION

574kcal
Protein
32.6g
Fat
14.3g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

1/3 cup shelled edamame

1.5 cups broccoli, chopped

1 cup red bell pepper, chopped

1 cup zucchini, sliced

1 small red onion, sliced

1/8 tbsp olive oil

1 tbsp hemp seeds

1 tbsp lemon juice

1 tsp garlic powder

1 tsp dried thyme

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper.

  • 2

    In a large bowl, combine the chickpeas and edamame with lemon juice, garlic powder, dried thyme, salt, and pepper. Toss gently until evenly coated.

  • 3

    Add the broccoli, red bell pepper, zucchini, and red onion to the bowl. Drizzle with the olive oil and toss to distribute the seasonings evenly.

  • 4

    Spread the vegetables and chickpea mixture evenly onto the prepared sheet pan, ensuring a single layer for even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas start to crisp around the edges.

  • 6

    Remove from the oven and sprinkle hemp seeds over the hot vegetables for an extra nutty flavor and protein boost. Adjust seasoning with salt and pepper if needed.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful sheet pan meal.