Sheet Pan Roasted Vegetables with Crispy Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Savor the perfect medley of oven-roasted vegetables paired with crispy, spice-infused chickpeas, tender roasted tofu cubes, and a refreshing dollop of creamy nonfat Greek yogurt. This vibrant dish offers a delightful balance of textures and flavors, making it an ideal choice for a nourishing meal any time of day.

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NUTRITION

571kcal
Protein
41.7g
Fat
13.9g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

100g extra-firm tofu

1/2 cup nonfat Greek yogurt

1 medium red bell pepper

1 medium zucchini

1/2 medium red onion

1 cup broccoli florets

1 medium carrot

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and black pepper to taste

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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 canned chickpeas, then pat dry with a paper towel.

  • 3

    Cut the extra-firm tofu into 1-inch cubes.

  • 4

    Chop the red bell pepper, zucchini, red onion, broccoli, and carrot into evenly sized pieces for uniform roasting.

  • 5

    In a large bowl, combine the chickpeas, tofu, and all chopped vegetables. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until the ingredients are evenly coated.

  • 6

    Spread the mixture evenly on the prepared sheet pan, ensuring a single layer for optimal roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 8

    Remove from the oven and let cool for a couple of minutes.

  • 9

    Serve the roasted mixture with a generous dollop of nonfat Greek yogurt on top for a creamy contrast.

Sheet Pan Roasted Vegetables with Crispy Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Savor the perfect medley of oven-roasted vegetables paired with crispy, spice-infused chickpeas, tender roasted tofu cubes, and a refreshing dollop of creamy nonfat Greek yogurt. This vibrant dish offers a delightful balance of textures and flavors, making it an ideal choice for a nourishing meal any time of day.

NUTRITION

571kcal
Protein
41.7g
Fat
13.9g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

100g extra-firm tofu

1/2 cup nonfat Greek yogurt

1 medium red bell pepper

1 medium zucchini

1/2 medium red onion

1 cup broccoli florets

1 medium carrot

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the canned chickpeas, then pat dry with a paper towel.

  • 3

    Cut the extra-firm tofu into 1-inch cubes.

  • 4

    Chop the red bell pepper, zucchini, red onion, broccoli, and carrot into evenly sized pieces for uniform roasting.

  • 5

    In a large bowl, combine the chickpeas, tofu, and all chopped vegetables. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until the ingredients are evenly coated.

  • 6

    Spread the mixture evenly on the prepared sheet pan, ensuring a single layer for optimal roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 8

    Remove from the oven and let cool for a couple of minutes.

  • 9

    Serve the roasted mixture with a generous dollop of nonfat Greek yogurt on top for a creamy contrast.