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 bell pepper, zucchini, red onion, and cherry tomatoes paired with hearty chickpeas and drizzled with a tangy lemon herb Greek yogurt dressing. This dish offers a delightful balance of textures and flavors, from the crisp roasted vegetables to the creamy and zesty dressing, perfect for a light lunch or dinner.

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NUTRITION

513kcal
Protein
32.9g
Fat
10.1g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1/2 cup Nonfat Plain Greek Yogurt

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, combine the chickpeas, chopped red bell pepper, sliced zucchini, cut red onion, and whole cherry tomatoes.

  • 3

    Drizzle the olive oil over the vegetables and chickpeas, then season with salt and pepper. Toss everything gently to ensure an even coating.

  • 4

    Roast the mixture in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred around the edges.

  • 5

    While the vegetables roast, prepare the lemon herb dressing. In a small bowl, mix the nonfat Greek yogurt, lemon juice, minced garlic, and chopped fresh herbs. Add a pinch of salt and pepper and stir until well combined.

  • 6

    Once the vegetables and chickpeas are roasted, remove the sheet pan from the oven. Drizzle the lemon herb dressing over the top or serve on the side as a dip.

  • 7

    Serve warm and enjoy your nutritious, balanced 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 bell pepper, zucchini, red onion, and cherry tomatoes paired with hearty chickpeas and drizzled with a tangy lemon herb Greek yogurt dressing. This dish offers a delightful balance of textures and flavors, from the crisp roasted vegetables to the creamy and zesty dressing, perfect for a light lunch or dinner.

NUTRITION

513kcal
Protein
32.9g
Fat
10.1g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1/2 cup Nonfat Plain Greek Yogurt

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, combine the chickpeas, chopped red bell pepper, sliced zucchini, cut red onion, and whole cherry tomatoes.

  • 3

    Drizzle the olive oil over the vegetables and chickpeas, then season with salt and pepper. Toss everything gently to ensure an even coating.

  • 4

    Roast the mixture in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred around the edges.

  • 5

    While the vegetables roast, prepare the lemon herb dressing. In a small bowl, mix the nonfat Greek yogurt, lemon juice, minced garlic, and chopped fresh herbs. Add a pinch of salt and pepper and stir until well combined.

  • 6

    Once the vegetables and chickpeas are roasted, remove the sheet pan from the oven. Drizzle the lemon herb dressing over the top or serve on the side as a dip.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.