Roasted Root Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

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

Roasted Root Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

Savor the warmth of roasted root vegetables paired with crispy chickpeas and tender tofu, all elevated by a tangy lemon-herb dressing. This dish is bursting with earthy flavors, a delightful mix of textures, and a bright, citrusy finish, making it a wholesome and satisfying meal.

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NUTRITION

577kcal
Protein
31.7g
Fat
16.2g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (164g)

150g firm tofu

1 medium carrot (61g)

1 medium parsnip (100g)

1 small red onion (70g)

1 tsp olive oil

2 tbsp nonfat Greek yogurt

Juice of 1 lemon

2 tbsp fresh herbs (parsley & thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Cut the firm tofu into 1-inch cubes. In a bowl, gently toss the tofu, chickpeas, chopped carrot, parsnip, and red onion with olive oil, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 5

    While the vegetables roast, prepare the lemon-herb dressing by combining the nonfat Greek yogurt, lemon juice, and finely chopped fresh herbs in a small bowl. Season with a pinch of salt and pepper.

  • 6

    Once roasted, transfer the vegetables and chickpeas to a serving bowl. Drizzle the lemon-herb dressing over the top and gently toss to combine.

  • 7

    Serve warm and enjoy your wholesome, protein-boosted meal.

Roasted Root Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

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

Roasted Root Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

Savor the warmth of roasted root vegetables paired with crispy chickpeas and tender tofu, all elevated by a tangy lemon-herb dressing. This dish is bursting with earthy flavors, a delightful mix of textures, and a bright, citrusy finish, making it a wholesome and satisfying meal.

NUTRITION

577kcal
Protein
31.7g
Fat
16.2g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (164g)

150g firm tofu

1 medium carrot (61g)

1 medium parsnip (100g)

1 small red onion (70g)

1 tsp olive oil

2 tbsp nonfat Greek yogurt

Juice of 1 lemon

2 tbsp fresh herbs (parsley & thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Cut the firm tofu into 1-inch cubes. In a bowl, gently toss the tofu, chickpeas, chopped carrot, parsnip, and red onion with olive oil, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 5

    While the vegetables roast, prepare the lemon-herb dressing by combining the nonfat Greek yogurt, lemon juice, and finely chopped fresh herbs in a small bowl. Season with a pinch of salt and pepper.

  • 6

    Once roasted, transfer the vegetables and chickpeas to a serving bowl. Drizzle the lemon-herb dressing over the top and gently toss to combine.

  • 7

    Serve warm and enjoy your wholesome, protein-boosted meal.