Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Enjoy a vibrant medley of roasted seasonal vegetables paired with crispy lemon-herb chickpeas, finished with a subtle boost of nutritional yeast for a cheesy, umami-rich flavor. This simple, one-pan dish offers a balance of tangy, herby notes alongside the natural sweetness of roasted veggies, making it an ideal, energizing option for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

594kcal
Protein
32.4g
Fat
10.5g
Carbs
95.5g

SERVINGS

1 serving

INGREDIENTS

1.7 cups roasted Chickpeas (approx. 279g)

1 cup Assorted Vegetables (Broccoli, Red Bell Pepper, Zucchini; approx. 150g)

0.5 tsp Extra Virgin Olive Oil

0.5 lemon (zest and juice)

1 tbsp mixed fresh herbs (thyme/rosemary/oregano)

3 tbsp Nutritional Yeast

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Drain and rinse the chickpeas if using canned. Pat them dry with a paper towel to remove excess moisture.

  • 3

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

  • 4

    Chop the assorted vegetables into uniform pieces. In a separate bowl, lightly toss the vegetables with the remaining olive oil, the mixed herbs, a squeeze of lemon juice, and season with salt and pepper.

  • 5

    Arrange the vegetables on another section of the same sheet pan, keeping them separate from the chickpeas to allow for optimal crisping.

  • 6

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and edges of the chickpeas turn crispy.

  • 7

    Once out of the oven, immediately toss the chickpeas with the nutritional yeast and lemon zest to enhance their crispy, tangy flavor.

  • 8

    Serve warm, adjusting salt and pepper as needed.

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Enjoy a vibrant medley of roasted seasonal vegetables paired with crispy lemon-herb chickpeas, finished with a subtle boost of nutritional yeast for a cheesy, umami-rich flavor. This simple, one-pan dish offers a balance of tangy, herby notes alongside the natural sweetness of roasted veggies, making it an ideal, energizing option for any meal.

NUTRITION

594kcal
Protein
32.4g
Fat
10.5g
Carbs
95.5g

SERVINGS

1 serving

INGREDIENTS

1.7 cups roasted Chickpeas (approx. 279g)

1 cup Assorted Vegetables (Broccoli, Red Bell Pepper, Zucchini; approx. 150g)

0.5 tsp Extra Virgin Olive Oil

0.5 lemon (zest and juice)

1 tbsp mixed fresh herbs (thyme/rosemary/oregano)

3 tbsp Nutritional Yeast

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Drain and rinse the chickpeas if using canned. Pat them dry with a paper towel to remove excess moisture.

  • 3

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

  • 4

    Chop the assorted vegetables into uniform pieces. In a separate bowl, lightly toss the vegetables with the remaining olive oil, the mixed herbs, a squeeze of lemon juice, and season with salt and pepper.

  • 5

    Arrange the vegetables on another section of the same sheet pan, keeping them separate from the chickpeas to allow for optimal crisping.

  • 6

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and edges of the chickpeas turn crispy.

  • 7

    Once out of the oven, immediately toss the chickpeas with the nutritional yeast and lemon zest to enhance their crispy, tangy flavor.

  • 8

    Serve warm, adjusting salt and pepper as needed.