Name: Sheet Pan Roasted Vegetables with Crispy Chickpeas and Lemon Herb Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Canned Chickpeas; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 cup Broccoli Florets; 1/2 cup Cherry Tomatoes (halved); 1/2 cup Nonfat Plain Greek Yogurt; 1 Tbsp Olive Oil; 1 Tbsp Fresh Lemon Juice; 2 Tbsp Fresh Parsley, chopped; 1 tsp Dried Oregano; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Lemon Herb Dressing

A vibrant medley of oven-roasted vegetables and crispy chickpeas tossed in aromatic spices, served with a refreshing lemon herb Greek yogurt dressing. This dish combines hearty flavors and crunchy textures for a balanced, nutritious meal that satisfies both your taste buds and fitness goals.

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NUTRITION

Protein

31.5g

Fat

19.2g

Carbs

80.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes (halved)

1/2 cup Nonfat Plain Greek Yogurt

1 Tbsp Olive Oil

1 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Rinse and drain the canned chickpeas, then pat them dry with paper towels to ensure crispiness when roasted.
3
Chop the red bell pepper, zucchini, red onion, broccoli into bite-sized pieces; halve the cherry tomatoes.
4
On a sheet pan, toss the chickpeas with half of the olive oil, dried oregano, salt, and pepper.
5
In a separate bowl, gently mix the chopped vegetables with the remaining olive oil, salt, and pepper.
6
Spread the vegetables on one half of the sheet pan and the seasoned chickpeas on the other, ensuring they are in a single layer.
7
Roast in the oven for about 25-30 minutes, stirring halfway through for even cooking, until the vegetables are tender and the chickpeas are crispy.
8
Meanwhile, prepare the lemon herb dressing by mixing the Greek yogurt, fresh lemon juice, chopped parsley, a pinch of salt, and pepper in a small bowl.
9
Once the vegetables and chickpeas are done, remove from the oven and drizzle the dressing over the top or serve on the side as desired.
10
Enjoy your healthy, protein-packed meal!