Crispy Roasted Chickpeas and Vegetables with Lemon-Herb Quinoa

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

Crispy Roasted Chickpeas and Vegetables with Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Vegetables with Lemon-Herb Quinoa

A vibrant, hearty dish that features crispy roasted chickpeas, sautéed mixed vegetables, and golden lemon-herb quinoa, topped with pan-seared extra-firm tofu. The fresh citrus and fragrant herbs brighten every bite, making this meal a wholesome and satisfying option for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

599kcal
Protein
32.8g
Fat
16.4g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained, rinsed)

1 cup Mixed Vegetables (zucchini, bell pepper, red onion) chopped

1/2 cup Cooked Quinoa

120 grams Extra-Firm Tofu, diced

1 teaspoon Olive Oil

Juice and zest of 1/2 Lemon

2 tablespoons Fresh Herbs (parsley & mint), chopped

Salt, Pepper, Paprika to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, paprika, and a drizzle of olive oil on a baking sheet. Roast for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, chop the mixed vegetables into bite-sized pieces. In a skillet over medium heat, add a few drops of olive oil and sauté the vegetables for 5-7 minutes until just tender. Season with salt and pepper.

  • 3

    Cut the extra-firm tofu into 1/2-inch cubes. In a non-stick pan, lightly sauté the tofu over medium-high heat for 5-6 minutes until edges are golden. Season lightly with salt and pepper.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Once ready, fluff with a fork and stir in the lemon juice, lemon zest, and chopped fresh herbs.

  • 5

    To assemble the dish, layer the lemon-herb quinoa as the base, then top with the sautéed vegetables, roasted chickpeas, and tofu. Give a final light drizzle of olive oil and a sprinkle of extra herbs if desired before serving.

Crispy Roasted Chickpeas and Vegetables with Lemon-Herb Quinoa

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

Crispy Roasted Chickpeas and Vegetables with Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Vegetables with Lemon-Herb Quinoa

A vibrant, hearty dish that features crispy roasted chickpeas, sautéed mixed vegetables, and golden lemon-herb quinoa, topped with pan-seared extra-firm tofu. The fresh citrus and fragrant herbs brighten every bite, making this meal a wholesome and satisfying option for breakfast, lunch, or dinner.

NUTRITION

599kcal
Protein
32.8g
Fat
16.4g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained, rinsed)

1 cup Mixed Vegetables (zucchini, bell pepper, red onion) chopped

1/2 cup Cooked Quinoa

120 grams Extra-Firm Tofu, diced

1 teaspoon Olive Oil

Juice and zest of 1/2 Lemon

2 tablespoons Fresh Herbs (parsley & mint), chopped

Salt, Pepper, Paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, paprika, and a drizzle of olive oil on a baking sheet. Roast for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, chop the mixed vegetables into bite-sized pieces. In a skillet over medium heat, add a few drops of olive oil and sauté the vegetables for 5-7 minutes until just tender. Season with salt and pepper.

  • 3

    Cut the extra-firm tofu into 1/2-inch cubes. In a non-stick pan, lightly sauté the tofu over medium-high heat for 5-6 minutes until edges are golden. Season lightly with salt and pepper.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Once ready, fluff with a fork and stir in the lemon juice, lemon zest, and chopped fresh herbs.

  • 5

    To assemble the dish, layer the lemon-herb quinoa as the base, then top with the sautéed vegetables, roasted chickpeas, and tofu. Give a final light drizzle of olive oil and a sprinkle of extra herbs if desired before serving.