YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon-Tahini Drizzle
Enjoy a vibrant and satisfying dish featuring roasted chickpeas and perfectly crispy broccoli, all elevated by a tangy lemon-tahini drizzle with a sprinkle of nutty hemp seeds. This one-pan meal delivers an irresistible blend of textures and flavors, making it an ideal option for a balanced and energizing dinner.
INGREDIENTS
1.5 cups cooked chickpeas (246g)
200g broccoli, chopped
0.75 tbsp tahini (11g)
1.5 tbsp hemp seeds (13.5g)
1 tbsp lemon juice
Spices (paprika, cumin, salt, pepper) to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Rinse and drain the cooked chickpeas. Pat them dry with a paper towel and toss with a pinch of paprika, cumin, salt, and pepper.
On the sheet pan, spread out the seasoned chickpeas in a single layer. Add the chopped broccoli, drizzle lightly with any available water or a very light spray of olive oil if desired, and season with a little salt and pepper.
Roast the chickpeas and broccoli in the preheated oven for 20-25 minutes, stirring halfway through for even crisping, until the chickpeas are slightly crunchy and the broccoli has crisped edges.
While the vegetables are roasting, prepare the lemon-tahini drizzle. In a small bowl, whisk together the tahini and lemon juice. If the mixture is too thick, add a splash of water to reach a smooth, drizzle-able consistency.
Once roasted, transfer the chickpeas and broccoli to a serving bowl. Drizzle the lemon-tahini sauce evenly over the top and sprinkle with hemp seeds for added texture and nutty flavor.
Serve warm and enjoy this hearty, nutritious dish that is as visually appealing as it is delicious.