YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpeas with Lemon-Herb Roasted Vegetables and Tempeh
Enjoy a nutrient-packed bowl featuring crispy roasted chickpeas paired with tangy lemon-herb roasted vegetables and savory baked tempeh. This dish combines crunchy, roasted legume goodness with the hearty texture of tempeh and the vibrant flavors of broccoli, red bell pepper, and zucchini—all lightly dressed in a zesty lemon and herb vinaigrette. Perfect for a balanced meal any time of the day.
INGREDIENTS
1 cup canned chickpeas (drained)
150 grams tempeh
1 cup broccoli
1 medium red bell pepper
1 medium zucchini
1 teaspoon olive oil
1 tablespoon lemon juice
2 tablespoons mixed fresh herbs (thyme, rosemary, parsley)
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the chickpeas, then pat them dry with paper towels. Spread them on a baking sheet and toss with a pinch of salt, a drizzle of olive oil, and a little black pepper.
Cut the tempeh into bite-sized cubes and lightly season with salt and pepper. Set aside.
Chop broccoli into small florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Place all the vegetables into a bowl.
In a small bowl, whisk together lemon juice, olive oil (if extra dressing is needed, you may add another teaspoon), and finely chopped fresh herbs. Drizzle over the vegetables and toss well to coat evenly.
Arrange the seasoned vegetables on a baking sheet in a single layer. Add the chickpeas alongside, ensuring they are spread out for maximum crispiness.
Roast in the oven for 20 minutes. After 10 minutes, add the tempeh cubes to the baking sheet to allow them to heat and develop a slight crisp on the edges.
Once the chickpeas are crispy and the vegetables are tender with slight caramelization, remove from the oven.
Adjust seasoning with additional salt and pepper if needed, then serve warm.