Sheet Pan Crispy Chickpeas and Roasted Veggies

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

Sheet Pan Crispy Chickpeas and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Veggies

A vibrant, one-pan meal that features crispy roasted chickpeas paired with savory roasted vegetables and firm tofu. This dish offers a wonderful balance of textures and flavors, from the crunch of the chickpeas to the tender, caramelized veggies, all lightly seasoned with smoked paprika and garlic for an extra kick.

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NUTRITION

576kcal
Protein
33.1g
Fat
19.6g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams firm tofu

1 medium red bell pepper

1 medium zucchini

1 cup broccoli florets

0.5 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel to ensure they crisp up in the oven.

  • 3

    Cut the tofu into 1-inch cubes. Optionally, press the tofu beforehand to remove excess moisture.

  • 4

    Chop the bell pepper into strips, slice the zucchini into rounds, and separate the broccoli into bite-sized florets.

  • 5

    In a large bowl, combine the chickpeas, tofu, bell pepper, zucchini, and broccoli.

  • 6

    Drizzle with 0.5 tablespoon of olive oil, then add smoked paprika, garlic powder, salt, and pepper. Toss to evenly coat all ingredients.

  • 7

    Spread the mixture in a single layer on a sheet pan lined with parchment paper.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with a slight char.

  • 9

    Remove from the oven and serve warm. Enjoy your balanced and colorful sheet pan meal!

Sheet Pan Crispy Chickpeas and Roasted Veggies

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

Sheet Pan Crispy Chickpeas and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Veggies

A vibrant, one-pan meal that features crispy roasted chickpeas paired with savory roasted vegetables and firm tofu. This dish offers a wonderful balance of textures and flavors, from the crunch of the chickpeas to the tender, caramelized veggies, all lightly seasoned with smoked paprika and garlic for an extra kick.

NUTRITION

576kcal
Protein
33.1g
Fat
19.6g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams firm tofu

1 medium red bell pepper

1 medium zucchini

1 cup broccoli florets

0.5 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel to ensure they crisp up in the oven.

  • 3

    Cut the tofu into 1-inch cubes. Optionally, press the tofu beforehand to remove excess moisture.

  • 4

    Chop the bell pepper into strips, slice the zucchini into rounds, and separate the broccoli into bite-sized florets.

  • 5

    In a large bowl, combine the chickpeas, tofu, bell pepper, zucchini, and broccoli.

  • 6

    Drizzle with 0.5 tablespoon of olive oil, then add smoked paprika, garlic powder, salt, and pepper. Toss to evenly coat all ingredients.

  • 7

    Spread the mixture in a single layer on a sheet pan lined with parchment paper.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with a slight char.

  • 9

    Remove from the oven and serve warm. Enjoy your balanced and colorful sheet pan meal!