Sheet Pan Roasted Vegetables with Crispy Chickpeas and Fresh 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 Fresh Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Fresh Herb Dressing

Enjoy a vibrant medley of roasted mixed vegetables paired with crispy, spiced chickpeas and a light, fresh herb dressing; this dish brings together the hearty texture of chickpeas and subtle creaminess of tofu, elevated by the bright flavors of lemon and parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

560kcal
Protein
35.7g
Fat
15.5g
Carbs
81.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100 grams firm tofu

1 cup broccoli florets

1 medium red bell pepper

1/2 medium zucchini

1 teaspoon olive oil

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, toss the chickpeas with a light drizzle of olive oil, salt, and pepper. Spread them out in a single layer.

  • 3

    Cut the tofu into 1-inch cubes and gently toss with a small pinch of salt.

  • 4

    Prepare the vegetables: separate the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 5

    Arrange the vegetables and tofu on the sheet pan alongside the chickpeas, ensuring even distribution.

  • 6

    Roast everything in the oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the chickpeas turn crispy.

  • 7

    While the ingredients roast, mix the fresh lemon juice with chopped parsley. Adjust seasoning with salt and pepper to taste to create the herb dressing.

  • 8

    Once roasted, remove the sheet pan from the oven and drizzle the herb dressing over the top. Toss gently to combine.

  • 9

    Serve warm and enjoy this balanced, flavorful meal.

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Fresh 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 Fresh Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Fresh Herb Dressing

Enjoy a vibrant medley of roasted mixed vegetables paired with crispy, spiced chickpeas and a light, fresh herb dressing; this dish brings together the hearty texture of chickpeas and subtle creaminess of tofu, elevated by the bright flavors of lemon and parsley.

NUTRITION

560kcal
Protein
35.7g
Fat
15.5g
Carbs
81.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100 grams firm tofu

1 cup broccoli florets

1 medium red bell pepper

1/2 medium zucchini

1 teaspoon olive oil

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, toss the chickpeas with a light drizzle of olive oil, salt, and pepper. Spread them out in a single layer.

  • 3

    Cut the tofu into 1-inch cubes and gently toss with a small pinch of salt.

  • 4

    Prepare the vegetables: separate the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 5

    Arrange the vegetables and tofu on the sheet pan alongside the chickpeas, ensuring even distribution.

  • 6

    Roast everything in the oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the chickpeas turn crispy.

  • 7

    While the ingredients roast, mix the fresh lemon juice with chopped parsley. Adjust seasoning with salt and pepper to taste to create the herb dressing.

  • 8

    Once roasted, remove the sheet pan from the oven and drizzle the herb dressing over the top. Toss gently to combine.

  • 9

    Serve warm and enjoy this balanced, flavorful meal.