Sheet Pan Crispy Chickpeas and Roasted Vegetables

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables

Enjoy a vibrant mix of crispy chickpeas, hearty roasted extra-firm tofu, and colorful vegetables like broccoli, red bell pepper, and red onion. This one-sheet pan dish is seasoned with garlic powder and smoked paprika, providing a savory, slightly smoky flavor perfect for a nutritious meal any time of day.

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NUTRITION

567kcal
Protein
32g
Fat
29.1g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas (82g)

200g Extra-Firm Tofu

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (70g)

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas. Pat the tofu dry with paper towels and cut into 1-inch cubes.

  • 3

    On a large sheet pan, combine chickpeas, tofu cubes, broccoli florets, sliced red bell pepper, and red onion wedges.

  • 4

    Drizzle with olive oil and sprinkle garlic powder, smoked paprika, salt, and black pepper. Toss well until all ingredients are evenly coated.

  • 5

    Spread the mixture out evenly on the sheet pan, making sure there's enough space for the tofu and chickpeas to crisp up.

  • 6

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender with lightly crispy edges.

  • 7

    Remove from the oven and serve warm. Enjoy your balanced, nutrient-dense meal!

Sheet Pan Crispy Chickpeas and Roasted Vegetables

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables

Enjoy a vibrant mix of crispy chickpeas, hearty roasted extra-firm tofu, and colorful vegetables like broccoli, red bell pepper, and red onion. This one-sheet pan dish is seasoned with garlic powder and smoked paprika, providing a savory, slightly smoky flavor perfect for a nutritious meal any time of day.

NUTRITION

567kcal
Protein
32g
Fat
29.1g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas (82g)

200g Extra-Firm Tofu

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (70g)

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas. Pat the tofu dry with paper towels and cut into 1-inch cubes.

  • 3

    On a large sheet pan, combine chickpeas, tofu cubes, broccoli florets, sliced red bell pepper, and red onion wedges.

  • 4

    Drizzle with olive oil and sprinkle garlic powder, smoked paprika, salt, and black pepper. Toss well until all ingredients are evenly coated.

  • 5

    Spread the mixture out evenly on the sheet pan, making sure there's enough space for the tofu and chickpeas to crisp up.

  • 6

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender with lightly crispy edges.

  • 7

    Remove from the oven and serve warm. Enjoy your balanced, nutrient-dense meal!