Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables

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

Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables

Savor a hearty, vibrant dish featuring roasted chickpeas and extra-firm tofu paired with a colorful medley of bell peppers, zucchini, and red onions. Infused with aromatic garlic and a blend of fresh herbs, this sheet pan meal provides a satisfying crunch, tender bites, and an enticing balance of flavors perfect for any meal of the day.

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NUTRITION

586kcal
Protein
37.9g
Fat
20.2g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, drained

250 grams Extra Firm Tofu

Approximately 50g Mixed Bell Pepper

Approximately 50g Zucchini

Approximately 50g Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu gently to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Rinse and drain the chickpeas. Pat dry with a paper towel to ensure they roast properly.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    In a large bowl, combine the chickpeas, tofu cubes, and chopped vegetables.

  • 6

    Add olive oil, minced garlic, and mixed fresh herbs. Season with salt and pepper and toss everything together until evenly coated.

  • 7

    Spread the mixture evenly on the prepared sheet pan, ensuring a single layer for even roasting.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is golden and the chickpeas begin to crisp.

  • 9

    Remove from oven and let cool slightly before serving.

Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables

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

Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables

Savor a hearty, vibrant dish featuring roasted chickpeas and extra-firm tofu paired with a colorful medley of bell peppers, zucchini, and red onions. Infused with aromatic garlic and a blend of fresh herbs, this sheet pan meal provides a satisfying crunch, tender bites, and an enticing balance of flavors perfect for any meal of the day.

NUTRITION

586kcal
Protein
37.9g
Fat
20.2g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, drained

250 grams Extra Firm Tofu

Approximately 50g Mixed Bell Pepper

Approximately 50g Zucchini

Approximately 50g Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu gently to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Rinse and drain the chickpeas. Pat dry with a paper towel to ensure they roast properly.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    In a large bowl, combine the chickpeas, tofu cubes, and chopped vegetables.

  • 6

    Add olive oil, minced garlic, and mixed fresh herbs. Season with salt and pepper and toss everything together until evenly coated.

  • 7

    Spread the mixture evenly on the prepared sheet pan, ensuring a single layer for even roasting.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is golden and the chickpeas begin to crisp.

  • 9

    Remove from oven and let cool slightly before serving.