YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Roasted Vegetables with Lemon-Herb Chickpeas
Enjoy a vibrant medley of crispy, roasted vegetables tossed with zesty lemon-herb chickpeas, complemented by savory accents of tofu, a perfectly poached egg, and a light sprinkle of crumbled feta. This bright, satisfying dish offers a harmony of textures and flavors ideal for any meal of the day.
INGREDIENTS
1/2 cup cooked Chickpeas (120g)
4 oz Firm Tofu (113g)
1 Large Egg
2 tbsp Crumbled Feta Cheese (19g total)
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1/2 cup Cherry Tomatoes
1/2 tbsp Olive Oil
1 tbsp Lemon Juice
Mixed Dried Herbs (to taste)
PREPARATION
Preheat your oven to 425°F. Line a sheet pan with parchment paper.
Rinse and drain the chickpeas. In a bowl, toss the chickpeas with half the olive oil, lemon juice, and a pinch of dried herbs.
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place them on the sheet pan and drizzle with the remaining olive oil. Season with salt, pepper, and extra dried herbs.
Roast the vegetables and chickpeas in the oven for 20-25 minutes, stirring halfway through until they are crisp on the edges.
While the vegetables roast, lightly season the tofu and pan-sear it in a non-stick skillet over medium-high heat until each side gets a golden crust, about 2-3 minutes per side.
Prepare the egg as desired—poaching or soft-boiling works well to add a luxurious runny yolk that ties the dish together.
Assemble the plate by layering the crispy roasted vegetables and chickpeas with the seared tofu. Top with the cooked egg and sprinkle the crumbled feta over the top.
Finish with an extra squeeze of lemon juice and a dusting of fresh or dried herbs. Serve warm and enjoy.