Sheet Pan Roasted Chickpeas and Veggies with Lemon-Herb Dressing

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

Sheet Pan Roasted Chickpeas and Veggies with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Veggies with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted chickpeas, firm tofu, and fresh vegetables crowned with a bright, zesty lemon-herb dressing. This dish balances warmth from the roasted elements with the refreshing tang of lemon and herbs, delivering both satisfying textures and flavors.

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NUTRITION

552kcal
Protein
33.4g
Fat
19.3g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu

1 cup chopped red bell pepper (150g)

1 cup sliced zucchini (124g)

1/2 cup sliced red onion (58g)

1/2 tbsp olive oil

2 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the cooked chickpeas, cubed firm tofu, chopped red bell pepper, sliced zucchini, and red onion.

  • 3

    Drizzle with olive oil and season with salt and pepper. Gently toss to evenly coat the ingredients.

  • 4

    Spread the mixture on the prepared sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the chickpeas are slightly crispy and the vegetables are tender.

  • 6

    While the pan is roasting, whisk together the lemon juice, minced garlic, and chopped parsley in a small bowl. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Once roasted, remove the sheet pan from the oven and transfer the chickpeas, tofu, and veggies to a serving bowl.

  • 8

    Drizzle the lemon-herb dressing over the warm ingredients and toss gently to combine before serving.

Sheet Pan Roasted Chickpeas and Veggies with Lemon-Herb Dressing

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

Sheet Pan Roasted Chickpeas and Veggies with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Veggies with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted chickpeas, firm tofu, and fresh vegetables crowned with a bright, zesty lemon-herb dressing. This dish balances warmth from the roasted elements with the refreshing tang of lemon and herbs, delivering both satisfying textures and flavors.

NUTRITION

552kcal
Protein
33.4g
Fat
19.3g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu

1 cup chopped red bell pepper (150g)

1 cup sliced zucchini (124g)

1/2 cup sliced red onion (58g)

1/2 tbsp olive oil

2 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the cooked chickpeas, cubed firm tofu, chopped red bell pepper, sliced zucchini, and red onion.

  • 3

    Drizzle with olive oil and season with salt and pepper. Gently toss to evenly coat the ingredients.

  • 4

    Spread the mixture on the prepared sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the chickpeas are slightly crispy and the vegetables are tender.

  • 6

    While the pan is roasting, whisk together the lemon juice, minced garlic, and chopped parsley in a small bowl. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Once roasted, remove the sheet pan from the oven and transfer the chickpeas, tofu, and veggies to a serving bowl.

  • 8

    Drizzle the lemon-herb dressing over the warm ingredients and toss gently to combine before serving.