Sheet Pan Roasted Vegetables and Chickpeas 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 Vegetables and Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Herb Dressing

This vibrant and wholesome sheet pan recipe features tender roasted chickpeas and crisp vegetables dressed in a zesty lemon-herb dressing, with a boost of nutritional yeast and tangy feta to enrich its savory profile. Every bite delivers comforting textures and flavors, perfect for a healthful meal any time of the day.

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NUTRITION

555kcal
Protein
34g
Fat
13.4g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

1 oz crumbled feta cheese

1/2 medium red bell pepper, halved

1/2 small zucchini, halved

1/2 small red onion, sliced

1/2 cup broccoli florets

1/4 cup nutritional yeast

0.5 tsp olive oil spray

1 tbsp fresh lemon juice

2 tbsp chopped fresh herbs (parsley & basil)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, gently toss the chickpeas, red bell pepper, zucchini, red onion, and broccoli with a light spray of olive oil. Season with salt and pepper.

  • 3

    Spread the vegetables and chickpeas evenly onto the sheet pan.

  • 4

    Roast in the oven for 20-25 minutes until the vegetables are tender and slightly charred, stirring halfway through.

  • 5

    While the veggies roast, whisk together the lemon juice, chopped herbs, and nutritional yeast in a small bowl to create the lemon-herb dressing.

  • 6

    Once roasted, transfer the vegetables and chickpeas to a serving bowl, drizzle with the lemon-herb dressing, and top with crumbled feta cheese.

  • 7

    Toss gently and serve warm for a nourishing and flavorful meal.

Sheet Pan Roasted Vegetables and Chickpeas 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 Vegetables and Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Herb Dressing

This vibrant and wholesome sheet pan recipe features tender roasted chickpeas and crisp vegetables dressed in a zesty lemon-herb dressing, with a boost of nutritional yeast and tangy feta to enrich its savory profile. Every bite delivers comforting textures and flavors, perfect for a healthful meal any time of the day.

NUTRITION

555kcal
Protein
34g
Fat
13.4g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

1 oz crumbled feta cheese

1/2 medium red bell pepper, halved

1/2 small zucchini, halved

1/2 small red onion, sliced

1/2 cup broccoli florets

1/4 cup nutritional yeast

0.5 tsp olive oil spray

1 tbsp fresh lemon juice

2 tbsp chopped fresh herbs (parsley & basil)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, gently toss the chickpeas, red bell pepper, zucchini, red onion, and broccoli with a light spray of olive oil. Season with salt and pepper.

  • 3

    Spread the vegetables and chickpeas evenly onto the sheet pan.

  • 4

    Roast in the oven for 20-25 minutes until the vegetables are tender and slightly charred, stirring halfway through.

  • 5

    While the veggies roast, whisk together the lemon juice, chopped herbs, and nutritional yeast in a small bowl to create the lemon-herb dressing.

  • 6

    Once roasted, transfer the vegetables and chickpeas to a serving bowl, drizzle with the lemon-herb dressing, and top with crumbled feta cheese.

  • 7

    Toss gently and serve warm for a nourishing and flavorful meal.