YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Crispy Chickpeas and Lemon-Herb Dressing
A vibrant, nutrient-packed dish featuring crispy roasted chickpeas paired with an array of colorful vegetables, all drizzled with a bright lemon-herb dressing. This recipe offers a satisfying mix of textures and flavors, from the tender, slightly charred vegetables to the crunchy chickpeas, accented by the fresh tang of lemon and aromatic herbs.
INGREDIENTS
1.5 cups canned chickpeas, drained
100g extra-firm tofu, cubed
1 medium bell pepper, sliced
1 medium zucchini, sliced
1 small red onion, wedged
0.5 cup broccoli florets
0.33 tbsp olive oil (approx 1 tsp)
2 tbsp lemon juice
3 tbsp fresh parsley, chopped
2 garlic cloves, minced
Salt & pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a large bowl, combine the 1.5 cups of drained chickpeas and cubed tofu. Drizzle with 0.33 tablespoon of olive oil, season lightly with salt and pepper, and toss until evenly coated.
Add the chopped vegetables – sliced bell pepper, zucchini, red onion wedges, and broccoli florets – to the bowl. Gently toss everything together so the chickpeas, tofu, and vegetables are well mixed.
Spread the mixture evenly onto the prepared sheet pan, ensuring items are in a single layer for even roasting.
Roast in the oven for about 25-30 minutes, stirring halfway through. The chickpeas should become crispy and the vegetables tender with slight browning.
While the pan roasts, prepare the lemon-herb dressing: In a small bowl, combine 2 tablespoons lemon juice, minced garlic, and chopped fresh parsley. Adjust salt and pepper as needed.
Once the roast is done, remove the pan from the oven and immediately drizzle over the lemon-herb dressing. Toss gently to distribute the flavors throughout.
Serve warm and enjoy this balanced, flavorful dish that perfectly blends crispy, roasted textures with a zesty, refreshing finish.