Sheet Pan Roasted Vegetables with Crispy Chickpeas and 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 with Crispy Chickpeas and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Lemon-Herb Dressing

Enjoy a vibrant medley of oven-roasted chickpeas and colorful vegetables, finished with a refreshing lemon-herb dressing. This dish marries the crunch of crispy chickpeas with tender, caramelized veggies, all balanced by a creamy, tangy yogurt dressing. Perfectly light yet satisfying, it’s a versatile recipe for breakfast, lunch, or dinner.

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NUTRITION

470kcal
Protein
33.2g
Fat
8.7g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 teaspoon Olive Oil

3/4 cup Nonfat Greek Yogurt

Juice of 1/2 Lemon

1 teaspoon Garlic Powder

1 tablespoon Fresh Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, toss the chickpeas, diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, pepper, and garlic powder until evenly coated.

  • 3

    Spread the mixture out on a large sheet pan in a single layer.

  • 4

    Roast in the preheated oven for 20-25 minutes, stirring halfway, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.

  • 5

    While the vegetables and chickpeas are roasting, prepare the lemon-herb dressing by combining nonfat Greek yogurt, lemon juice, chopped fresh parsley, and a pinch of salt in a small bowl.

  • 6

    Once roasted, remove the sheet pan from the oven and let it cool slightly before drizzling with the lemon-herb dressing.

  • 7

    Toss gently to combine, then serve immediately. Enjoy your hearty, nutrient-packed meal!

Sheet Pan Roasted Vegetables with Crispy Chickpeas and 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 with Crispy Chickpeas and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Lemon-Herb Dressing

Enjoy a vibrant medley of oven-roasted chickpeas and colorful vegetables, finished with a refreshing lemon-herb dressing. This dish marries the crunch of crispy chickpeas with tender, caramelized veggies, all balanced by a creamy, tangy yogurt dressing. Perfectly light yet satisfying, it’s a versatile recipe for breakfast, lunch, or dinner.

NUTRITION

470kcal
Protein
33.2g
Fat
8.7g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 teaspoon Olive Oil

3/4 cup Nonfat Greek Yogurt

Juice of 1/2 Lemon

1 teaspoon Garlic Powder

1 tablespoon Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, toss the chickpeas, diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, pepper, and garlic powder until evenly coated.

  • 3

    Spread the mixture out on a large sheet pan in a single layer.

  • 4

    Roast in the preheated oven for 20-25 minutes, stirring halfway, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.

  • 5

    While the vegetables and chickpeas are roasting, prepare the lemon-herb dressing by combining nonfat Greek yogurt, lemon juice, chopped fresh parsley, and a pinch of salt in a small bowl.

  • 6

    Once roasted, remove the sheet pan from the oven and let it cool slightly before drizzling with the lemon-herb dressing.

  • 7

    Toss gently to combine, then serve immediately. Enjoy your hearty, nutrient-packed meal!