Hearty Lemon-Herb Roasted Chickpea and Vegetable Bowl

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

Hearty Lemon-Herb Roasted Chickpea and Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lemon-Herb Roasted Chickpea and Vegetable Bowl

Enjoy this vibrant bowl featuring roasted chickpeas tossed with a zesty lemon-herb dressing, paired with a colorful medley of roasted vegetables and a cool, creamy Greek yogurt drizzle. A perfect balance of protein and fresh flavors to fuel your day.

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NUTRITION

453kcal
Protein
32.1g
Fat
9.3g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup Nonfat Plain Greek Yogurt

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 cup chopped Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chickpeas, chopped red bell pepper, broccoli, and zucchini with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, prepare the lemon-herb dressing by combining lemon juice, minced garlic, chopped parsley, thyme, and a pinch of salt in a small bowl.

  • 5

    Once the vegetables and chickpeas are roasted, toss them with the lemon-herb dressing.

  • 6

    Plate the roasted mixture and drizzle the nonfat Greek yogurt on top, adding an extra creamy texture that complements the zesty flavors.

  • 7

    Serve warm and enjoy your nutrient-packed bowl.

Hearty Lemon-Herb Roasted Chickpea and Vegetable Bowl

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

Hearty Lemon-Herb Roasted Chickpea and Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lemon-Herb Roasted Chickpea and Vegetable Bowl

Enjoy this vibrant bowl featuring roasted chickpeas tossed with a zesty lemon-herb dressing, paired with a colorful medley of roasted vegetables and a cool, creamy Greek yogurt drizzle. A perfect balance of protein and fresh flavors to fuel your day.

NUTRITION

453kcal
Protein
32.1g
Fat
9.3g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

1/2 cup Nonfat Plain Greek Yogurt

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 cup chopped Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chickpeas, chopped red bell pepper, broccoli, and zucchini with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, prepare the lemon-herb dressing by combining lemon juice, minced garlic, chopped parsley, thyme, and a pinch of salt in a small bowl.

  • 5

    Once the vegetables and chickpeas are roasted, toss them with the lemon-herb dressing.

  • 6

    Plate the roasted mixture and drizzle the nonfat Greek yogurt on top, adding an extra creamy texture that complements the zesty flavors.

  • 7

    Serve warm and enjoy your nutrient-packed bowl.