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

Enjoy a vibrant medley of roasted chickpeas, edamame, and colorful vegetables drizzled with a bright lemon-herb dressing. This wholesome dish brings together tender roasted bell peppers, zucchini, and red onion with protein-packed chickpeas and edamame, lightly enhanced by a zesty splash of lemon and olive oil for a satisfying, nutrient-dense meal.

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NUTRITION

614kcal
Protein
35.8g
Fat
20.1g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 cup shelled edamame (155g)

1 medium red bell pepper (119g)

1 medium zucchini (196g)

1/2 medium red onion (55g)

1/2 tablespoon olive oil (7g)

1 tablespoon lemon juice (15g)

1 teaspoon fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas and edamame if canned or frozen. Pat them dry with a paper towel.

  • 3

    Chop the red bell pepper, zucchini, and red onion into uniform pieces for even roasting.

  • 4

    Combine the chopped vegetables, chickpeas, and edamame on the sheet pan. Drizzle with 1/2 tablespoon of olive oil, season with salt, pepper, and fresh thyme, then toss to coat evenly.

  • 5

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

  • 6

    Meanwhile, in a small bowl, whisk together the lemon juice, a pinch of salt and pepper, and if desired, a little extra fresh thyme to create the lemon-herb dressing.

  • 7

    Once roasted, remove the sheet pan from the oven and drizzle the dish with the lemon-herb dressing, tossing gently to combine.

  • 8

    Serve warm as a hearty and nutrient-packed 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

Enjoy a vibrant medley of roasted chickpeas, edamame, and colorful vegetables drizzled with a bright lemon-herb dressing. This wholesome dish brings together tender roasted bell peppers, zucchini, and red onion with protein-packed chickpeas and edamame, lightly enhanced by a zesty splash of lemon and olive oil for a satisfying, nutrient-dense meal.

NUTRITION

614kcal
Protein
35.8g
Fat
20.1g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 cup shelled edamame (155g)

1 medium red bell pepper (119g)

1 medium zucchini (196g)

1/2 medium red onion (55g)

1/2 tablespoon olive oil (7g)

1 tablespoon lemon juice (15g)

1 teaspoon fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas and edamame if canned or frozen. Pat them dry with a paper towel.

  • 3

    Chop the red bell pepper, zucchini, and red onion into uniform pieces for even roasting.

  • 4

    Combine the chopped vegetables, chickpeas, and edamame on the sheet pan. Drizzle with 1/2 tablespoon of olive oil, season with salt, pepper, and fresh thyme, then toss to coat evenly.

  • 5

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

  • 6

    Meanwhile, in a small bowl, whisk together the lemon juice, a pinch of salt and pepper, and if desired, a little extra fresh thyme to create the lemon-herb dressing.

  • 7

    Once roasted, remove the sheet pan from the oven and drizzle the dish with the lemon-herb dressing, tossing gently to combine.

  • 8

    Serve warm as a hearty and nutrient-packed meal.