Name: Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tofu & Lemon-Herb Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas (drained); 150 grams firm tofu, cubed; 1 medium red bell pepper, sliced; 1 medium zucchini, sliced; 1/2 medium red onion, cut into wedges; 2/3 tbsp olive oil; 2 tbsp lemon juice; 1/4 cup nonfat Greek yogurt; 2 tbsp chopped fresh parsley; 1 clove garlic, minced; Salt & pepper to taste

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tofu & Lemon-Herb Dressing

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tofu & Lemon-Herb Dressing

Enjoy a vibrant medley of roasted vegetables tossed with crispy chickpeas and tender cubed tofu, all brought together by a bright lemon-herb yogurt dressing. This dish delivers a satisfying balance of textures and fresh flavors, ideal for a nourishing dinner that fuels your day with wholesome ingredients.

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NUTRITION

Protein

38.8g

Fat

21.1g

Carbs

76.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams firm tofu, cubed

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1/2 medium red onion, cut into wedges

2/3 tbsp olive oil

2 tbsp lemon juice

1/4 cup nonfat Greek yogurt

2 tbsp chopped fresh parsley

1 clove garlic, minced

Salt & pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
In a large bowl, combine the chickpeas and cubed tofu. Drizzle with 2/3 tablespoon olive oil, season with salt and pepper, and toss gently.
3
Add sliced bell pepper, zucchini, and red onion to the bowl. Toss everything together until evenly coated.
4
Spread the mixture evenly on the prepared sheet pan. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and edges begin to crisp.
5
While the vegetables roast, prepare the lemon-herb dressing by combining 2 tablespoons lemon juice, 1/4 cup nonfat Greek yogurt, minced garlic, and chopped fresh parsley in a small bowl. Season with a pinch of salt and pepper, then whisk until smooth.
6
Once the vegetables, chickpeas, and tofu are roasted to perfection, remove from the oven.
7
Drizzle the lemon-herb dressing over the hot roasted mixture and serve immediately, enjoying the contrast of warm vegetables with the bright, creamy dressing.