Crispy Lemon-Herb Chickpeas with Roasted Vegetables and Creamy Feta Dressing

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

Crispy Lemon-Herb Chickpeas with Roasted Vegetables and Creamy Feta Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chickpeas with Roasted Vegetables and Creamy Feta Dressing

A vibrant and satisfying dish that marries crispy roasted chickpeas with a medley of tender, caramelized vegetables, complemented by a tangy, creamy feta dressing. The dish is elevated by a refreshing lemon-herb twist and balanced perfectly with fluffy quinoa, making it a wholesome meal that delights the palate and supports your nutritional goals.

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NUTRITION

596kcal
Protein
31.9g
Fat
16.8g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

1 cup mixed roasted vegetables (red bell pepper, zucchini, red onion)

1/2 cup cooked quinoa

1 oz feta cheese

1/2 cup plain nonfat Greek yogurt

1 tsp olive oil

1/2 lemon (juice & zest)

2 cloves minced garlic

A pinch of dried oregano and a few sprigs fresh dill

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, lemon zest, minced garlic, and a pinch of dried oregano.

  • 4

    Spread the chickpeas on a baking sheet and roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through.

  • 5

    Meanwhile, chop the mixed vegetables into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, then roast on a separate tray for about 20 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    For the creamy feta dressing, combine the feta cheese, plain nonfat Greek yogurt, a squeeze of lemon juice, and fresh chopped dill in a small bowl. Mix until well blended.

  • 8

    Assemble the dish in a bowl by layering the roasted chickpeas, vegetables, and quinoa. Drizzle the creamy feta dressing over the top.

  • 9

    Serve immediately and enjoy your balanced, flavor-packed meal.

Crispy Lemon-Herb Chickpeas with Roasted Vegetables and Creamy Feta Dressing

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

Crispy Lemon-Herb Chickpeas with Roasted Vegetables and Creamy Feta Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chickpeas with Roasted Vegetables and Creamy Feta Dressing

A vibrant and satisfying dish that marries crispy roasted chickpeas with a medley of tender, caramelized vegetables, complemented by a tangy, creamy feta dressing. The dish is elevated by a refreshing lemon-herb twist and balanced perfectly with fluffy quinoa, making it a wholesome meal that delights the palate and supports your nutritional goals.

NUTRITION

596kcal
Protein
31.9g
Fat
16.8g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

1 cup mixed roasted vegetables (red bell pepper, zucchini, red onion)

1/2 cup cooked quinoa

1 oz feta cheese

1/2 cup plain nonfat Greek yogurt

1 tsp olive oil

1/2 lemon (juice & zest)

2 cloves minced garlic

A pinch of dried oregano and a few sprigs fresh dill

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, lemon zest, minced garlic, and a pinch of dried oregano.

  • 4

    Spread the chickpeas on a baking sheet and roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through.

  • 5

    Meanwhile, chop the mixed vegetables into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, then roast on a separate tray for about 20 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    For the creamy feta dressing, combine the feta cheese, plain nonfat Greek yogurt, a squeeze of lemon juice, and fresh chopped dill in a small bowl. Mix until well blended.

  • 8

    Assemble the dish in a bowl by layering the roasted chickpeas, vegetables, and quinoa. Drizzle the creamy feta dressing over the top.

  • 9

    Serve immediately and enjoy your balanced, flavor-packed meal.