Sheet Pan Roasted Chickpeas and Root Vegetables with Tangy Lemon-Tahini Dressing

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

Sheet Pan Roasted Chickpeas and Root Vegetables with Tangy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Root Vegetables with Tangy Lemon-Tahini Dressing

Enjoy a vibrant medley of roasted chickpeas and colorful root vegetables, finished with a zesty lemon-tahini dressing and a sprinkle of nutritional yeast for an extra savory boost. The dish is light yet satisfying, marrying crispy roasted edges with tender, caramelized interiors, making it a perfect nutrient-packed option for any time of day.

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NUTRITION

574kcal
Protein
32.3g
Fat
15.8g
Carbs
81.3g

SERVINGS

1 serving

INGREDIENTS

1.15 cup Chickpeas (canned, drained)

0.5 cup Shelled Edamame

1 cup Mixed Root Vegetables (e.g., carrots)

0.75 tbsp Tahini

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, gently toss the chickpeas, shelled edamame, and mixed root vegetables with a pinch of salt and pepper.

  • 3

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 4

    Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and the chickpeas achieve a light crunch.

  • 5

    While the pan roasts, prepare the dressing by whisking together tahini and lemon juice (adjust with a little water if needed for smoother consistency).

  • 6

    Once roasted, drizzle the lemon-tahini dressing evenly over the hot vegetables and chickpeas.

  • 7

    Finish by sprinkling nutritional yeast on top for an extra layer of savory flavor.

  • 8

    Serve warm and enjoy this nutritious, balanced meal.

Sheet Pan Roasted Chickpeas and Root Vegetables with Tangy Lemon-Tahini Dressing

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

Sheet Pan Roasted Chickpeas and Root Vegetables with Tangy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Root Vegetables with Tangy Lemon-Tahini Dressing

Enjoy a vibrant medley of roasted chickpeas and colorful root vegetables, finished with a zesty lemon-tahini dressing and a sprinkle of nutritional yeast for an extra savory boost. The dish is light yet satisfying, marrying crispy roasted edges with tender, caramelized interiors, making it a perfect nutrient-packed option for any time of day.

NUTRITION

574kcal
Protein
32.3g
Fat
15.8g
Carbs
81.3g

SERVINGS

1 serving

INGREDIENTS

1.15 cup Chickpeas (canned, drained)

0.5 cup Shelled Edamame

1 cup Mixed Root Vegetables (e.g., carrots)

0.75 tbsp Tahini

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, gently toss the chickpeas, shelled edamame, and mixed root vegetables with a pinch of salt and pepper.

  • 3

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 4

    Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and the chickpeas achieve a light crunch.

  • 5

    While the pan roasts, prepare the dressing by whisking together tahini and lemon juice (adjust with a little water if needed for smoother consistency).

  • 6

    Once roasted, drizzle the lemon-tahini dressing evenly over the hot vegetables and chickpeas.

  • 7

    Finish by sprinkling nutritional yeast on top for an extra layer of savory flavor.

  • 8

    Serve warm and enjoy this nutritious, balanced meal.