Crispy Roasted Chickpea and Vegetable Sheet Pan

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

Crispy Roasted Chickpea and Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Sheet Pan

Enjoy a vibrant, nutrient-packed sheet pan meal featuring crispy roasted chickpeas paired with savory roasted extra-firm tofu and a medley of red bell pepper, zucchini, and red onion. This dish bursts with texture and flavor, accentuated by aromatic herbs and a drizzle of olive oil, making it a perfect balance of comfort and clean eating.

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NUTRITION

569kcal
Protein
32.8g
Fat
17.4g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

5 ounces extra-firm tofu, pressed and cubed

1/2 medium red bell pepper, halved

1/2 medium zucchini, halved

1/4 medium red onion, quartered

1 teaspoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then gently pat them dry with paper towels to remove excess moisture.

  • 3

    Press the tofu to remove further moisture, then cut into 1-inch cubes.

  • 4

    In a large bowl, combine the chickpeas and tofu with olive oil, garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss gently until evenly coated.

  • 5

    Add the chopped red bell pepper, zucchini halves, and red onion quarters to the bowl. Toss again to distribute the seasonings evenly amongst the vegetables.

  • 6

    Spread the chickpea, tofu, and vegetable mixture in a single layer on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the tofu and vegetables have a golden-brown edge.

  • 8

    Remove from the oven and let cool slightly before serving.

Crispy Roasted Chickpea and Vegetable Sheet Pan

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

Crispy Roasted Chickpea and Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Sheet Pan

Enjoy a vibrant, nutrient-packed sheet pan meal featuring crispy roasted chickpeas paired with savory roasted extra-firm tofu and a medley of red bell pepper, zucchini, and red onion. This dish bursts with texture and flavor, accentuated by aromatic herbs and a drizzle of olive oil, making it a perfect balance of comfort and clean eating.

NUTRITION

569kcal
Protein
32.8g
Fat
17.4g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (drained)

5 ounces extra-firm tofu, pressed and cubed

1/2 medium red bell pepper, halved

1/2 medium zucchini, halved

1/4 medium red onion, quartered

1 teaspoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then gently pat them dry with paper towels to remove excess moisture.

  • 3

    Press the tofu to remove further moisture, then cut into 1-inch cubes.

  • 4

    In a large bowl, combine the chickpeas and tofu with olive oil, garlic powder, smoked paprika, dried oregano, salt, and pepper. Toss gently until evenly coated.

  • 5

    Add the chopped red bell pepper, zucchini halves, and red onion quarters to the bowl. Toss again to distribute the seasonings evenly amongst the vegetables.

  • 6

    Spread the chickpea, tofu, and vegetable mixture in a single layer on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the tofu and vegetables have a golden-brown edge.

  • 8

    Remove from the oven and let cool slightly before serving.