Crispy Roasted Chickpeas with Spiced Vegetables

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

Crispy Roasted Chickpeas with Spiced Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Spiced Vegetables

Enjoy a vibrant and flavor-packed meal featuring crispy roasted chickpeas tossed with lightly spiced vegetables, tender tofu cubes, and a perfectly cooked egg. This versatile dish delivers a satisfying crunch with every bite while keeping your plate balanced and energizing.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
32.3g
Fat
21.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

100g Firm Tofu

1 large Egg

1 medium Red Bell Pepper (120g)

1/2 cup sliced Zucchini (90g)

1/2 tablespoon Olive Oil (7g)

1 teaspoon Mixed Spices (Cumin, Paprika, Salt, Pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas if using canned, then pat dry thoroughly with a paper towel.

  • 2

    In a bowl, toss the chickpeas with half the olive oil and a pinch of cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, cut the tofu into small cubes. In a separate pan, heat the remaining olive oil over medium heat. Add the tofu cubes and sauté until they turn lightly golden on all sides.

  • 4

    Dice the red bell pepper and slice the zucchini. Add these vegetables to the pan with tofu along with a sprinkle of the mixed spices. Sauté for 4-5 minutes until the vegetables are tender yet still crisp.

  • 5

    Meanwhile, cook the egg to your liking (either poached, soft-boiled, or fried in a non-stick pan with minimal oil).

  • 6

    Once all components are ready, combine the roasted chickpeas with the spiced vegetables and tofu on a serving plate. Top with the cooked egg.

  • 7

    Serve warm and enjoy this protein-packed, flavorful dish.

Crispy Roasted Chickpeas with Spiced Vegetables

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

Crispy Roasted Chickpeas with Spiced Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Spiced Vegetables

Enjoy a vibrant and flavor-packed meal featuring crispy roasted chickpeas tossed with lightly spiced vegetables, tender tofu cubes, and a perfectly cooked egg. This versatile dish delivers a satisfying crunch with every bite while keeping your plate balanced and energizing.

NUTRITION

535kcal
Protein
32.3g
Fat
21.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

100g Firm Tofu

1 large Egg

1 medium Red Bell Pepper (120g)

1/2 cup sliced Zucchini (90g)

1/2 tablespoon Olive Oil (7g)

1 teaspoon Mixed Spices (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas if using canned, then pat dry thoroughly with a paper towel.

  • 2

    In a bowl, toss the chickpeas with half the olive oil and a pinch of cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, cut the tofu into small cubes. In a separate pan, heat the remaining olive oil over medium heat. Add the tofu cubes and sauté until they turn lightly golden on all sides.

  • 4

    Dice the red bell pepper and slice the zucchini. Add these vegetables to the pan with tofu along with a sprinkle of the mixed spices. Sauté for 4-5 minutes until the vegetables are tender yet still crisp.

  • 5

    Meanwhile, cook the egg to your liking (either poached, soft-boiled, or fried in a non-stick pan with minimal oil).

  • 6

    Once all components are ready, combine the roasted chickpeas with the spiced vegetables and tofu on a serving plate. Top with the cooked egg.

  • 7

    Serve warm and enjoy this protein-packed, flavorful dish.