Sheet Pan Roasted Chickpeas and Colorful Vegetables with Fresh Herbs

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

Sheet Pan Roasted Chickpeas and Colorful Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Colorful Vegetables with Fresh Herbs

Enjoy a vibrant medley of roasted chickpeas, marinated extra-firm tofu, and a rainbow array of vegetables on a sheet pan. This dish is tossed with a light touch of olive oil, garlic, and aromatic fresh herbs, creating an enticing blend of textures and flavors that's perfect for a balanced meal any time of day.

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NUTRITION

570kcal
Protein
35.1g
Fat
20.1g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

200g Extra Firm Tofu

1 medium Red Bell Pepper, chopped

1 medium Zucchini, sliced

1 small Red Onion, wedged

1 tsp Olive Oil

2 cloves Garlic, minced

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Basil, chopped

1 tsp Smoked Paprika

Salt and Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for about 10 minutes to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a large bowl, combine chickpeas and tofu with olive oil, minced garlic, smoked paprika, salt, and black pepper. Toss until evenly coated.

  • 4

    Add the chopped red bell pepper, sliced zucchini, and red onion wedges to the bowl and gently mix to coat with the seasonings.

  • 5

    Spread the mixture evenly on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the tofu is golden and the vegetables are tender.

  • 7

    Remove from the oven and sprinkle fresh parsley and basil over the roasted mix.

  • 8

    Serve warm and enjoy your nutritious, protein-packed meal.

Sheet Pan Roasted Chickpeas and Colorful Vegetables with Fresh Herbs

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

Sheet Pan Roasted Chickpeas and Colorful Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Colorful Vegetables with Fresh Herbs

Enjoy a vibrant medley of roasted chickpeas, marinated extra-firm tofu, and a rainbow array of vegetables on a sheet pan. This dish is tossed with a light touch of olive oil, garlic, and aromatic fresh herbs, creating an enticing blend of textures and flavors that's perfect for a balanced meal any time of day.

NUTRITION

570kcal
Protein
35.1g
Fat
20.1g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

200g Extra Firm Tofu

1 medium Red Bell Pepper, chopped

1 medium Zucchini, sliced

1 small Red Onion, wedged

1 tsp Olive Oil

2 cloves Garlic, minced

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Basil, chopped

1 tsp Smoked Paprika

Salt and Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for about 10 minutes to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a large bowl, combine chickpeas and tofu with olive oil, minced garlic, smoked paprika, salt, and black pepper. Toss until evenly coated.

  • 4

    Add the chopped red bell pepper, sliced zucchini, and red onion wedges to the bowl and gently mix to coat with the seasonings.

  • 5

    Spread the mixture evenly on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the tofu is golden and the vegetables are tender.

  • 7

    Remove from the oven and sprinkle fresh parsley and basil over the roasted mix.

  • 8

    Serve warm and enjoy your nutritious, protein-packed meal.