Sheet Pan Roasted Vegetables with Crispy Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant medley of roasted vegetables and crispy chickpeas, perfectly seasoned and roasted on a single sheet pan. This dish delivers a satisfying crunch from the chickpeas and tender, caramelized vegetables, offering a delicious balance of textures and flavors that make it ideal for a wholesome meal at breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

601kcal
Protein
31.7g
Fat
9.4g
Carbs
100.5g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas (drained and rinsed)

1/2 medium red bell pepper, halved

1/2 medium zucchini, halved

1/4 small red onion, quartered

Olive oil cooking spray

1 tsp smoked paprika

1 tsp garlic powder

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Spread the drained chickpeas evenly on the sheet pan. Pat them dry gently with a paper towel to ensure extra crispiness.

  • 3

    In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Lightly spray the chickpeas with olive oil and toss them with the spice mix.

  • 4

    Place the halved red bell pepper, zucchini, and quartered red onion on the sheet pan in a single layer around the chickpeas.

  • 5

    Lightly spray the vegetables with olive oil and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving.

Sheet Pan Roasted Vegetables with Crispy Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant medley of roasted vegetables and crispy chickpeas, perfectly seasoned and roasted on a single sheet pan. This dish delivers a satisfying crunch from the chickpeas and tender, caramelized vegetables, offering a delicious balance of textures and flavors that make it ideal for a wholesome meal at breakfast, lunch, or dinner.

NUTRITION

601kcal
Protein
31.7g
Fat
9.4g
Carbs
100.5g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas (drained and rinsed)

1/2 medium red bell pepper, halved

1/2 medium zucchini, halved

1/4 small red onion, quartered

Olive oil cooking spray

1 tsp smoked paprika

1 tsp garlic powder

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

    Spread the drained chickpeas evenly on the sheet pan. Pat them dry gently with a paper towel to ensure extra crispiness.

  • 3

    In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Lightly spray the chickpeas with olive oil and toss them with the spice mix.

  • 4

    Place the halved red bell pepper, zucchini, and quartered red onion on the sheet pan in a single layer around the chickpeas.

  • 5

    Lightly spray the vegetables with olive oil and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Remove from the oven and let cool slightly before serving.