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

A vibrant medley of roasted vegetables, hearty chickpeas, and savory tofu tossed with a zesty lemon-herb dressing. This dish brings together colorful bell peppers, zucchini, red onion, and cherry tomatoes, perfectly roasted for a tender bite. Enhanced with aromatic herbs, it’s a fulfilling and balanced plate ideal for a nutritious dinner.

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NUTRITION

571kcal
Protein
36.1g
Fat
22.4g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.75 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil (roasting)

0.5 tsp Olive Oil (dressing)

Juice of 1 Lemon

1 tbsp Fresh Parsley

Pinch Garlic Powder

Salt and 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

    Press the tofu gently with a paper towel to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, combine the tofu cubes, drained chickpeas, chopped red bell pepper, sliced zucchini, diced red onion, and cherry tomatoes. Drizzle with 1 teaspoon olive oil, and season with salt, pepper, and a pinch of garlic powder. Toss gently to coat evenly.

  • 4

    Spread the mixture in a single layer on the prepared sheet pan.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the tofu is lightly golden.

  • 6

    While the vegetables roast, prepare the lemon-herb dressing by whisking together the juice of one lemon, 0.5 teaspoon olive oil, and chopped fresh parsley. Adjust seasoning with additional salt and pepper if desired.

  • 7

    Once roasted, remove the sheet pan from the oven and transfer the vegetables and tofu to a serving bowl. Drizzle the lemon-herb dressing over the top and toss gently to combine.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich 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

A vibrant medley of roasted vegetables, hearty chickpeas, and savory tofu tossed with a zesty lemon-herb dressing. This dish brings together colorful bell peppers, zucchini, red onion, and cherry tomatoes, perfectly roasted for a tender bite. Enhanced with aromatic herbs, it’s a fulfilling and balanced plate ideal for a nutritious dinner.

NUTRITION

571kcal
Protein
36.1g
Fat
22.4g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.75 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil (roasting)

0.5 tsp Olive Oil (dressing)

Juice of 1 Lemon

1 tbsp Fresh Parsley

Pinch Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, combine the tofu cubes, drained chickpeas, chopped red bell pepper, sliced zucchini, diced red onion, and cherry tomatoes. Drizzle with 1 teaspoon olive oil, and season with salt, pepper, and a pinch of garlic powder. Toss gently to coat evenly.

  • 4

    Spread the mixture in a single layer on the prepared sheet pan.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the tofu is lightly golden.

  • 6

    While the vegetables roast, prepare the lemon-herb dressing by whisking together the juice of one lemon, 0.5 teaspoon olive oil, and chopped fresh parsley. Adjust seasoning with additional salt and pepper if desired.

  • 7

    Once roasted, remove the sheet pan from the oven and transfer the vegetables and tofu to a serving bowl. Drizzle the lemon-herb dressing over the top and toss gently to combine.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.