Sheet Pan Herb-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 Herb-Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant medley of herb-roasted vegetables paired with crispy chickpeas, finished with a refreshing dollop of Greek yogurt and a sprinkle of hemp seeds. This balanced, hearty dish delivers satisfying crunch and savory warmth with every bite.

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NUTRITION

574kcal
Protein
33.5g
Fat
19.4g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Canned Chickpeas (drained)

1 cup chopped Broccoli

1 cup sliced Bell Pepper

1 cup sliced Zucchini

0.5 tsp Olive Oil

2 tbsp Hemp Seeds

1/4 cup Nonfat Greek Yogurt

Herbs and Spices (garlic powder, dried rosemary, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel to ensure crispiness when roasted.

  • 3

    In a large bowl, combine the chickpeas, chopped broccoli, sliced bell pepper, and sliced zucchini. Drizzle with olive oil and sprinkle with garlic powder, dried rosemary, salt, and pepper. Toss until all vegetables and chickpeas are evenly coated.

  • 4

    Spread the mixture evenly on a sheet pan in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 5

    Remove from the oven and let cool slightly. Transfer to a serving dish, then dollop nonfat Greek yogurt over the top and sprinkle with hemp seeds.

  • 6

    Serve warm and enjoy your nutrient-dense, flavorful meal.

Sheet Pan Herb-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 Herb-Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant medley of herb-roasted vegetables paired with crispy chickpeas, finished with a refreshing dollop of Greek yogurt and a sprinkle of hemp seeds. This balanced, hearty dish delivers satisfying crunch and savory warmth with every bite.

NUTRITION

574kcal
Protein
33.5g
Fat
19.4g
Carbs
78.2g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Canned Chickpeas (drained)

1 cup chopped Broccoli

1 cup sliced Bell Pepper

1 cup sliced Zucchini

0.5 tsp Olive Oil

2 tbsp Hemp Seeds

1/4 cup Nonfat Greek Yogurt

Herbs and Spices (garlic powder, dried rosemary, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel to ensure crispiness when roasted.

  • 3

    In a large bowl, combine the chickpeas, chopped broccoli, sliced bell pepper, and sliced zucchini. Drizzle with olive oil and sprinkle with garlic powder, dried rosemary, salt, and pepper. Toss until all vegetables and chickpeas are evenly coated.

  • 4

    Spread the mixture evenly on a sheet pan in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 5

    Remove from the oven and let cool slightly. Transfer to a serving dish, then dollop nonfat Greek yogurt over the top and sprinkle with hemp seeds.

  • 6

    Serve warm and enjoy your nutrient-dense, flavorful meal.