Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa

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

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa

Enjoy a vibrant medley of roasted vegetables paired with crispy, seasoned chickpeas and zesty lemon-herb quinoa. This wholesome dish delivers a satisfying crunch in every bite, with bright lemon notes complementing the earthy flavors of roasted veggies. A nourishing meal perfect for any time of day.

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NUTRITION

575kcal
Protein
32.5g
Fat
10g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked Quinoa (150g)

1 cup roasted Chickpeas (164g)

1 cup Assorted Roasted Vegetables (150g)

1/2 cup shelled Edamame (75g)

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Chopped Parsley

1 clove Minced Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a sheet pan, toss chickpeas and assorted vegetables with minced garlic, salt, and pepper. Spread them evenly on the pan.

  • 3

    Roast in the oven for about 20-25 minutes until the chickpeas are crispy and the vegetables are tender and lightly charred.

  • 4

    While roasting, prepare the quinoa by cooking it according to package instructions. Once cooked, fluff with a fork.

  • 5

    Mix the cooked quinoa with fresh lemon juice and chopped parsley. Season lightly with salt and pepper.

  • 6

    After roasting, combine the crispy chickpeas and roasted vegetables with the lemon-herb quinoa, or serve them side by side.

  • 7

    Enjoy this nutritious, flavorful meal warm.

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa

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

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Quinoa

Enjoy a vibrant medley of roasted vegetables paired with crispy, seasoned chickpeas and zesty lemon-herb quinoa. This wholesome dish delivers a satisfying crunch in every bite, with bright lemon notes complementing the earthy flavors of roasted veggies. A nourishing meal perfect for any time of day.

NUTRITION

575kcal
Protein
32.5g
Fat
10g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked Quinoa (150g)

1 cup roasted Chickpeas (164g)

1 cup Assorted Roasted Vegetables (150g)

1/2 cup shelled Edamame (75g)

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Chopped Parsley

1 clove Minced Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a sheet pan, toss chickpeas and assorted vegetables with minced garlic, salt, and pepper. Spread them evenly on the pan.

  • 3

    Roast in the oven for about 20-25 minutes until the chickpeas are crispy and the vegetables are tender and lightly charred.

  • 4

    While roasting, prepare the quinoa by cooking it according to package instructions. Once cooked, fluff with a fork.

  • 5

    Mix the cooked quinoa with fresh lemon juice and chopped parsley. Season lightly with salt and pepper.

  • 6

    After roasting, combine the crispy chickpeas and roasted vegetables with the lemon-herb quinoa, or serve them side by side.

  • 7

    Enjoy this nutritious, flavorful meal warm.