Crispy Chickpeas and Roasted Vegetables with Creamy Red Pepper Hummus

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

Crispy Chickpeas and Roasted Vegetables with Creamy Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Crispy Chickpeas and Roasted Vegetables with Creamy Red Pepper Hummus

Enjoy a vibrant and hearty plate of crispy chickpeas paired with a medley of roasted vegetables, all crowned by a silky, smoky red pepper hummus enhanced with a sprinkle of nutty hemp seeds. This delicious dish offers a satisfying blend of textures and flavors, from the crunch of roasted chickpeas to the creamy tang of hummus, making it a perfect balanced meal for any time of day.

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NUTRITION

539kcal
Protein
40.5g
Fat
17.5g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 cup Roasted Mixed Vegetables (150g)

1/3 cup Creamy Red Pepper Hummus with Greek Yogurt (80g)

2 tbsp Hemp Seeds (20g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with your choice of spices such as smoked paprika, garlic powder, salt, and a drizzle of olive oil. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas in the oven for 25-30 minutes until they become crispy, stirring halfway through.

  • 4

    While the chickpeas roast, chop a mix of vegetables (zucchini, red onion, bell pepper) into bite-sized pieces. Toss them lightly with salt, pepper, and a touch of olive oil, then roast them on a separate tray or alongside the chickpeas if space permits, for about 20 minutes until tender with slight char marks.

  • 5

    Prepare the creamy red pepper hummus by blending together red roasted peppers, chickpeas, nonfat Greek yogurt, garlic, lemon juice, tahini, and salt until smooth. Adjust thickness with a bit of water if necessary.

  • 6

    To assemble the dish, place the roasted vegetables on a plate, top with the crispy chickpeas, and drizzle or dollop the creamy red pepper hummus over the top.

  • 7

    Finish by sprinkling hemp seeds evenly for an extra boost of protein and a subtle nutty flavor. Serve immediately and enjoy!

Crispy Chickpeas and Roasted Vegetables with Creamy Red Pepper Hummus

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

Crispy Chickpeas and Roasted Vegetables with Creamy Red Pepper Hummus

YOUR SOLIN GENERATED RECIPE

Crispy Chickpeas and Roasted Vegetables with Creamy Red Pepper Hummus

Enjoy a vibrant and hearty plate of crispy chickpeas paired with a medley of roasted vegetables, all crowned by a silky, smoky red pepper hummus enhanced with a sprinkle of nutty hemp seeds. This delicious dish offers a satisfying blend of textures and flavors, from the crunch of roasted chickpeas to the creamy tang of hummus, making it a perfect balanced meal for any time of day.

NUTRITION

539kcal
Protein
40.5g
Fat
17.5g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 cup Roasted Mixed Vegetables (150g)

1/3 cup Creamy Red Pepper Hummus with Greek Yogurt (80g)

2 tbsp Hemp Seeds (20g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with your choice of spices such as smoked paprika, garlic powder, salt, and a drizzle of olive oil. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas in the oven for 25-30 minutes until they become crispy, stirring halfway through.

  • 4

    While the chickpeas roast, chop a mix of vegetables (zucchini, red onion, bell pepper) into bite-sized pieces. Toss them lightly with salt, pepper, and a touch of olive oil, then roast them on a separate tray or alongside the chickpeas if space permits, for about 20 minutes until tender with slight char marks.

  • 5

    Prepare the creamy red pepper hummus by blending together red roasted peppers, chickpeas, nonfat Greek yogurt, garlic, lemon juice, tahini, and salt until smooth. Adjust thickness with a bit of water if necessary.

  • 6

    To assemble the dish, place the roasted vegetables on a plate, top with the crispy chickpeas, and drizzle or dollop the creamy red pepper hummus over the top.

  • 7

    Finish by sprinkling hemp seeds evenly for an extra boost of protein and a subtle nutty flavor. Serve immediately and enjoy!