Crispy Roasted Chickpea and Vegetable Sheet Pan

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

Crispy Roasted Chickpea and Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Sheet Pan

A vibrant sheet pan meal featuring crispy roasted chickpeas paired with tender vegetables and a perfectly cooked egg, offering a delightful balance of textures and flavors in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
32.5g
Fat
17.2g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

1 cup Broccoli Florets

1 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

1 Large Egg

1/2 cup Shelled Edamame

Pinch Sea Salt

Pinch Black Pepper

Dash Smoked Paprika

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    On a sheet pan, combine the chickpeas, broccoli florets, and diced red bell pepper.

  • 4

    Drizzle olive oil over the vegetables and chickpeas, then sprinkle with sea salt, black pepper, and smoked paprika. Toss everything evenly.

  • 5

    Roast the mixture in the oven for 20-25 minutes until the chickpeas are crispy and the vegetables are tender and slightly charred, stirring halfway through.

  • 6

    While the sheet pan is in the oven, bring a small pot of water to a gentle simmer and carefully boil the egg for about 7 minutes for a slightly soft center, or adjust to your liking.

  • 7

    Once roasted, remove the pan from the oven and transfer the vegetables and chickpeas to a bowl.

  • 8

    Peel the boiled egg and slice it in half. Gently place the egg halves on top of the roasted mix.

  • 9

    Optional: Sprinkle shelled edamame over the dish for an extra protein boost.

  • 10

    Serve warm and enjoy your nutrient-packed, crispy roasted chickpea and vegetable sheet pan meal.

Crispy Roasted Chickpea and Vegetable Sheet Pan

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

Crispy Roasted Chickpea and Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Sheet Pan

A vibrant sheet pan meal featuring crispy roasted chickpeas paired with tender vegetables and a perfectly cooked egg, offering a delightful balance of textures and flavors in every bite.

NUTRITION

533kcal
Protein
32.5g
Fat
17.2g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

1 cup Broccoli Florets

1 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

1 Large Egg

1/2 cup Shelled Edamame

Pinch Sea Salt

Pinch Black Pepper

Dash Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    On a sheet pan, combine the chickpeas, broccoli florets, and diced red bell pepper.

  • 4

    Drizzle olive oil over the vegetables and chickpeas, then sprinkle with sea salt, black pepper, and smoked paprika. Toss everything evenly.

  • 5

    Roast the mixture in the oven for 20-25 minutes until the chickpeas are crispy and the vegetables are tender and slightly charred, stirring halfway through.

  • 6

    While the sheet pan is in the oven, bring a small pot of water to a gentle simmer and carefully boil the egg for about 7 minutes for a slightly soft center, or adjust to your liking.

  • 7

    Once roasted, remove the pan from the oven and transfer the vegetables and chickpeas to a bowl.

  • 8

    Peel the boiled egg and slice it in half. Gently place the egg halves on top of the roasted mix.

  • 9

    Optional: Sprinkle shelled edamame over the dish for an extra protein boost.

  • 10

    Serve warm and enjoy your nutrient-packed, crispy roasted chickpea and vegetable sheet pan meal.