Crispy Roasted Chickpeas and Roasted Vegetables with Lemon-Herb Dressing

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

Crispy Roasted Chickpeas and Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Roasted Vegetables with Lemon-Herb Dressing

Enjoy a vibrant and satisfying plate of crispy roasted chickpeas and marinated tempeh paired with a medley of tender roasted bell pepper, zucchini, and red onion. Finished with a zesty lemon-herb dressing, this meal offers a delightful mix of textures and flavors that will leave your taste buds dancing while keeping you energized.

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NUTRITION

589kcal
Protein
37.7g
Fat
20.7g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Tempeh

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1/2 medium Red Onion (50g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a towel. Toss the chickpeas with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for about 25-30 minutes until they become crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, cut the tempeh into cubes. Toss tempeh with a little salt and pepper.

  • 5

    Chop the red bell pepper, zucchini, and red onion into evenly sized pieces. Place them on a separate baking sheet, lightly drizzle with olive oil, and season with salt and pepper.

  • 6

    Add the vegetables to the oven and roast for 20-25 minutes until tender and slightly charred.

  • 7

    In a small bowl, whisk together lemon juice, olive oil, mixed fresh herbs, salt, and pepper to create the lemon-herb dressing.

  • 8

    Once the chickpeas and vegetables are roasted, combine them with the tempeh in a large mixing bowl. Drizzle the dressing over the top and gently toss to coat evenly.

  • 9

    Serve warm and enjoy your nutrient-packed meal.

Crispy Roasted Chickpeas and Roasted Vegetables with Lemon-Herb Dressing

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

Crispy Roasted Chickpeas and Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Roasted Vegetables with Lemon-Herb Dressing

Enjoy a vibrant and satisfying plate of crispy roasted chickpeas and marinated tempeh paired with a medley of tender roasted bell pepper, zucchini, and red onion. Finished with a zesty lemon-herb dressing, this meal offers a delightful mix of textures and flavors that will leave your taste buds dancing while keeping you energized.

NUTRITION

589kcal
Protein
37.7g
Fat
20.7g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Tempeh

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1/2 medium Red Onion (50g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a towel. Toss the chickpeas with a pinch of salt, pepper, and a light drizzle of olive oil.

  • 3

    Spread the chickpeas on a baking sheet and roast in the oven for about 25-30 minutes until they become crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, cut the tempeh into cubes. Toss tempeh with a little salt and pepper.

  • 5

    Chop the red bell pepper, zucchini, and red onion into evenly sized pieces. Place them on a separate baking sheet, lightly drizzle with olive oil, and season with salt and pepper.

  • 6

    Add the vegetables to the oven and roast for 20-25 minutes until tender and slightly charred.

  • 7

    In a small bowl, whisk together lemon juice, olive oil, mixed fresh herbs, salt, and pepper to create the lemon-herb dressing.

  • 8

    Once the chickpeas and vegetables are roasted, combine them with the tempeh in a large mixing bowl. Drizzle the dressing over the top and gently toss to coat evenly.

  • 9

    Serve warm and enjoy your nutrient-packed meal.