YOUR SOLIN GENERATED RECIPE
High-Protein Snack Plate with Crispy Roasted Chickpeas and Fresh Vegetables
Enjoy a vibrant and nutritious plate featuring warm, crispy roasted chickpeas seasoned with aromatic spices, paired with fresh, crunchy vegetables and protein-rich accompaniments. This versatile meal is perfect for any time of day, offering satisfying textures and a burst of refreshing flavors.
INGREDIENTS
1 cup canned chickpeas (drained)
1/2 tsp olive oil
1/2 cup nonfat plain Greek yogurt
1 medium red bell pepper
1/2 cucumber
1/2 cup cherry tomatoes
2 hard-boiled eggs
Spices: paprika, cumin, salt, pepper (to taste)
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the canned chickpeas. Pat them dry with a paper towel to ensure crispiness.
Toss the chickpeas with 1/2 teaspoon olive oil and your selected spices (paprika, cumin, salt, and pepper). Spread them evenly on a baking sheet.
Roast the chickpeas in the preheated oven for 20-25 minutes, stirring halfway for even crispiness. They should be golden and crunchy once done.
While the chickpeas roast, prepare the fresh vegetables by slicing the red bell pepper into strips, cutting the cucumber into rounds, and halving the cherry tomatoes.
Peel and halve the precooked hard-boiled eggs.
Arrange the roasted chickpeas, fresh vegetables, Greek yogurt, and hard-boiled eggs on a plate.
Serve immediately for a crisp texture and a bright, refreshing flavor balance.