YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Roasted Chickpeas and Crispy Vegetables
Enjoy a vibrant medley of roasted chickpeas, tofu, and crisp vegetables tossed in a zesty lemon-herb dressing. This sheet pan creation features tender halves of chickpeas, savory cubes of extra-firm tofu, colorful bell pepper, zucchini slices, and broccoli florets, all finished with a perfectly roasted egg and a sprinkle of tangy feta cheese. It’s a balanced, satisfying dish with a burst of citrus and refreshing herbs.
INGREDIENTS
1/2 cup Chickpeas
125g Extra-Firm Tofu
1 Large Egg
1 oz Crumbled Feta Cheese
1 Medium Bell Pepper
1 cup Zucchini slices
1 cup Broccoli Florets
1/2 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
Rinse and drain the chickpeas. Pat them dry with a paper towel.
Cut the extra-firm tofu into 1-inch cubes. Trim the bell pepper into strips, slice the zucchini into rounds, and separate the broccoli into small florets.
In a large bowl, toss the chickpeas, tofu cubes, bell pepper, zucchini, and broccoli with 1/2 tablespoon olive oil, lemon juice, dried herbs, salt, and pepper until evenly coated.
Spread the mixture in an even layer on the prepared sheet pan.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and edges are crisp.
While the vegetables roast, gently poach or bake the egg separately until the white is set but the yolk remains soft.
Once the sheet pan dish is roasted, remove from the oven and transfer to a serving plate.
Top the roasted vegetables with the poached egg and sprinkle crumbled feta cheese over the top.
Finish with an extra squeeze of lemon if desired, and serve immediately.