Sheet Pan Roasted Chickpeas and Colorful Vegetables

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

Sheet Pan Roasted Chickpeas and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Colorful Vegetables

Enjoy a vibrant medley of roasted chickpeas and crisp vegetables, harmoniously tossed with extra-firm tofu and a blend of aromatic spices. This easy sheet pan meal offers a colorful presentation, a delightful mix of textures, and a perfect balance of savory flavors in every bite.

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NUTRITION

527kcal
Protein
31.8g
Fat
12.3g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Extra Firm Tofu

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 small Red Onion (70g)

1 cup Broccoli (91g)

Olive Oil Spray

Seasoning (Salt, Pepper, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel.

  • 3

    Press the extra firm tofu for a few minutes to remove excess moisture, then cut into 1-inch cubes.

  • 4

    Chop the red and yellow bell peppers into strips, dice the red onion, and separate the broccoli into small florets.

  • 5

    In a large bowl, gently combine the chickpeas, tofu, and all the chopped vegetables.

  • 6

    Spray lightly with olive oil and season generously with salt, pepper, paprika, and garlic powder. Toss until evenly coated.

  • 7

    Spread the mixture in an even layer on the prepared sheet pan.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. The chickpeas should be crispy and the vegetables tender.

  • 9

    Remove the pan from the oven and let it cool slightly before serving.

Sheet Pan Roasted Chickpeas and Colorful Vegetables

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

Sheet Pan Roasted Chickpeas and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Colorful Vegetables

Enjoy a vibrant medley of roasted chickpeas and crisp vegetables, harmoniously tossed with extra-firm tofu and a blend of aromatic spices. This easy sheet pan meal offers a colorful presentation, a delightful mix of textures, and a perfect balance of savory flavors in every bite.

NUTRITION

527kcal
Protein
31.8g
Fat
12.3g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Extra Firm Tofu

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 small Red Onion (70g)

1 cup Broccoli (91g)

Olive Oil Spray

Seasoning (Salt, Pepper, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel.

  • 3

    Press the extra firm tofu for a few minutes to remove excess moisture, then cut into 1-inch cubes.

  • 4

    Chop the red and yellow bell peppers into strips, dice the red onion, and separate the broccoli into small florets.

  • 5

    In a large bowl, gently combine the chickpeas, tofu, and all the chopped vegetables.

  • 6

    Spray lightly with olive oil and season generously with salt, pepper, paprika, and garlic powder. Toss until evenly coated.

  • 7

    Spread the mixture in an even layer on the prepared sheet pan.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. The chickpeas should be crispy and the vegetables tender.

  • 9

    Remove the pan from the oven and let it cool slightly before serving.