Crispy Roasted Chickpeas with Roasted Vegetables

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

Crispy Roasted Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Roasted Vegetables

Enjoy a vibrant medley of crispy roasted chickpeas and tender roasted vegetables, elevated with a pop of edamame for an extra protein boost. This dish offers a delightful contrast of textures and flavors—crispy, savory chickpeas mingling with sweet, caramelized vegetables, all brought together by simple herbs and a light drizzle of olive oil.

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NUTRITION

570kcal
Protein
34.1g
Fat
13.7g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted chickpeas (~246g)

0.5 cup shelled edamame (~75g)

1 cup broccoli (91g)

1 medium carrot (61g)

1/2 medium red bell pepper (~75g)

1 tsp olive oil (5g)

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas; pat them dry with a towel. In a bowl, toss the chickpeas with half of the olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    On a baking sheet lined with parchment paper, spread the seasoned chickpeas in a single layer and roast for about 25-30 minutes, shaking the pan halfway through, until they are crispy.

  • 4

    Meanwhile, chop the broccoli into florets, slice the carrot into sticks, and cut the red bell pepper into strips. In another bowl, toss the vegetables and edamame with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables and edamame on a separate baking sheet and roast in the oven for about 20-25 minutes, stirring occasionally until the vegetables are tender and slightly charred.

  • 6

    Once both the chickpeas and vegetables are roasted, combine them in a serving bowl. Adjust seasoning if necessary and serve warm.

Crispy Roasted Chickpeas with Roasted Vegetables

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

Crispy Roasted Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Roasted Vegetables

Enjoy a vibrant medley of crispy roasted chickpeas and tender roasted vegetables, elevated with a pop of edamame for an extra protein boost. This dish offers a delightful contrast of textures and flavors—crispy, savory chickpeas mingling with sweet, caramelized vegetables, all brought together by simple herbs and a light drizzle of olive oil.

NUTRITION

570kcal
Protein
34.1g
Fat
13.7g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted chickpeas (~246g)

0.5 cup shelled edamame (~75g)

1 cup broccoli (91g)

1 medium carrot (61g)

1/2 medium red bell pepper (~75g)

1 tsp olive oil (5g)

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas; pat them dry with a towel. In a bowl, toss the chickpeas with half of the olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    On a baking sheet lined with parchment paper, spread the seasoned chickpeas in a single layer and roast for about 25-30 minutes, shaking the pan halfway through, until they are crispy.

  • 4

    Meanwhile, chop the broccoli into florets, slice the carrot into sticks, and cut the red bell pepper into strips. In another bowl, toss the vegetables and edamame with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables and edamame on a separate baking sheet and roast in the oven for about 20-25 minutes, stirring occasionally until the vegetables are tender and slightly charred.

  • 6

    Once both the chickpeas and vegetables are roasted, combine them in a serving bowl. Adjust seasoning if necessary and serve warm.