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

YOUR SOLIN GENERATED RECIPE

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

Savor a vibrant medley of roasted broccoli, red bell pepper, and zucchini complemented by crispy chickpeas and creamy, zesty tofu. Finished with a light lemon-herb dressing, this dish brings a satisfying mix of textures and flavors that’s both nourishing and exciting—perfect for a balanced meal any time of day.

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NUTRITION

549kcal
Protein
31.4g
Fat
19.3g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

150 grams Extra-Firm Tofu

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat them dry to help achieve extra crispiness during roasting.

  • 3

    Cut the tofu into 1-inch cubes and gently toss in a small amount of olive oil.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 5

    On the sheet pan, combine the chickpeas, tofu cubes, broccoli, bell pepper, and zucchini. Drizzle the remaining olive oil over the mixture and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 7

    While the mixture roasts, prepare the lemon-herb dressing by whisking together lemon juice and chopped fresh parsley.

  • 8

    Remove the roasted ingredients from the oven and drizzle the lemon-herb dressing over the top. Toss gently to combine.

  • 9

    Serve warm and enjoy this nutrient-packed, satisfying meal.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a vibrant medley of roasted broccoli, red bell pepper, and zucchini complemented by crispy chickpeas and creamy, zesty tofu. Finished with a light lemon-herb dressing, this dish brings a satisfying mix of textures and flavors that’s both nourishing and exciting—perfect for a balanced meal any time of day.

NUTRITION

549kcal
Protein
31.4g
Fat
19.3g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

150 grams Extra-Firm Tofu

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat them dry to help achieve extra crispiness during roasting.

  • 3

    Cut the tofu into 1-inch cubes and gently toss in a small amount of olive oil.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 5

    On the sheet pan, combine the chickpeas, tofu cubes, broccoli, bell pepper, and zucchini. Drizzle the remaining olive oil over the mixture and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 7

    While the mixture roasts, prepare the lemon-herb dressing by whisking together lemon juice and chopped fresh parsley.

  • 8

    Remove the roasted ingredients from the oven and drizzle the lemon-herb dressing over the top. Toss gently to combine.

  • 9

    Serve warm and enjoy this nutrient-packed, satisfying meal.