Crispy Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Tahini Drizzle

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

Crispy Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Tahini Drizzle

Savor a vibrant medley of roasted chickpeas and tender vegetables, lightly seasoned and baked until crispy. Finished with a bright, tangy lemon-tahini drizzle that elevates this wholesome dish to a comforting yet energizing meal perfect any time of day.

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NUTRITION

569kcal
Protein
30.1g
Fat
13.2g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas

1 medium Zucchini

1 medium Red Bell Pepper

0.5 medium Red Onion

0.75 tbsp Tahini

0.5 large Egg White (pasteurized)

1 tbsp Lemon Juice

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and drain the cooked chickpeas and pat them dry with a paper towel to help them crisp up.

  • 2

    Chop the zucchini, red bell pepper, and red onion into uniform pieces. Place them in a large bowl and add the chickpeas.

  • 3

    Season the vegetables and chickpeas with salt, pepper, and garlic powder. Toss gently to ensure even coating.

  • 4

    Spread the mixture in a single layer on a sheet pan. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and crispiness.

  • 5

    While the chickpeas and vegetables are roasting, prepare the lemon-tahini drizzle. In a small bowl, whisk together tahini, lemon juice, and the pasteurized egg white until the mixture is smooth and slightly frothy.

  • 6

    Once the vegetables and chickpeas are roasted to your desired crispness, remove the sheet pan from the oven. Drizzle the lemon-tahini mixture evenly over the hot vegetables.

  • 7

    Serve immediately and enjoy your wholesome, protein-packed meal!

Crispy Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Tahini Drizzle

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

Crispy Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Vegetables and Chickpeas with Lemon-Tahini Drizzle

Savor a vibrant medley of roasted chickpeas and tender vegetables, lightly seasoned and baked until crispy. Finished with a bright, tangy lemon-tahini drizzle that elevates this wholesome dish to a comforting yet energizing meal perfect any time of day.

NUTRITION

569kcal
Protein
30.1g
Fat
13.2g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas

1 medium Zucchini

1 medium Red Bell Pepper

0.5 medium Red Onion

0.75 tbsp Tahini

0.5 large Egg White (pasteurized)

1 tbsp Lemon Juice

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and drain the cooked chickpeas and pat them dry with a paper towel to help them crisp up.

  • 2

    Chop the zucchini, red bell pepper, and red onion into uniform pieces. Place them in a large bowl and add the chickpeas.

  • 3

    Season the vegetables and chickpeas with salt, pepper, and garlic powder. Toss gently to ensure even coating.

  • 4

    Spread the mixture in a single layer on a sheet pan. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and crispiness.

  • 5

    While the chickpeas and vegetables are roasting, prepare the lemon-tahini drizzle. In a small bowl, whisk together tahini, lemon juice, and the pasteurized egg white until the mixture is smooth and slightly frothy.

  • 6

    Once the vegetables and chickpeas are roasted to your desired crispness, remove the sheet pan from the oven. Drizzle the lemon-tahini mixture evenly over the hot vegetables.

  • 7

    Serve immediately and enjoy your wholesome, protein-packed meal!