Sheet Pan Roasted Vegetables with Crispy Chickpeas and Edamame

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Edamame

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Edamame

A vibrant mix of roasted red bell pepper, broccoli, red onion, and cherry tomatoes, paired with crispy roasted chickpeas and hearty edamame. This dish offers a delightful balance of textures and flavors with a satisfying protein boost, making it a nourishing option for dinner that’s both colorful and delicious.

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NUTRITION

602kcal
Protein
36.3g
Fat
17.4g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1 cup Shelled Edamame

1 cup Broccoli Florets

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

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 thoroughly and pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with half of the olive oil, salt, and pepper. Spread them evenly on one side of the sheet pan.

  • 4

    On the other side of the sheet pan, arrange the broccoli florets, sliced red onion, chunks of red bell pepper, and whole cherry tomatoes. Drizzle with the remaining olive oil and season with salt and pepper.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes. Toss the vegetables halfway through for even roasting, ensuring the chickpeas get crispy without burning.

  • 6

    Once roasted to your desired crispiness, remove the sheet pan from the oven. Gently stir the chickpeas into the vegetables.

  • 7

    Serve warm and enjoy this protein-packed, nutrient-dense meal.

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Edamame

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Edamame

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Edamame

A vibrant mix of roasted red bell pepper, broccoli, red onion, and cherry tomatoes, paired with crispy roasted chickpeas and hearty edamame. This dish offers a delightful balance of textures and flavors with a satisfying protein boost, making it a nourishing option for dinner that’s both colorful and delicious.

NUTRITION

602kcal
Protein
36.3g
Fat
17.4g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1 cup Shelled Edamame

1 cup Broccoli Florets

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

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 thoroughly and pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with half of the olive oil, salt, and pepper. Spread them evenly on one side of the sheet pan.

  • 4

    On the other side of the sheet pan, arrange the broccoli florets, sliced red onion, chunks of red bell pepper, and whole cherry tomatoes. Drizzle with the remaining olive oil and season with salt and pepper.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes. Toss the vegetables halfway through for even roasting, ensuring the chickpeas get crispy without burning.

  • 6

    Once roasted to your desired crispiness, remove the sheet pan from the oven. Gently stir the chickpeas into the vegetables.

  • 7

    Serve warm and enjoy this protein-packed, nutrient-dense meal.