Sheet Pan Roasted Chickpeas and Broccoli with Lemon-Herb Dressing

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

Sheet Pan Roasted Chickpeas and Broccoli with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Broccoli with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted chickpeas and broccoli elevated with a tangy lemon-herb dressing and a sprinkle of creamy feta. This one-pan dish delivers a satisfying crunch and a fresh burst of flavor, perfect for any meal of the day.

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NUTRITION

546kcal
Protein
35.2g
Fat
17.5g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas, drained and rinsed

2 cups Broccoli florets

1 oz Feta cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the chickpeas and broccoli. Add the minced garlic, then drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Toss to evenly coat.

  • 3

    Spread the chickpeas and broccoli evenly on the prepared sheet pan in a single layer.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chickpeas are slightly crispy and the broccoli is tender with roasted edges.

  • 5

    While the vegetables roast, prepare the lemon-herb dressing by whisking together the fresh lemon juice and chopped parsley.

  • 6

    Remove the roasted vegetables from the oven and transfer them to a serving dish. Drizzle the lemon-herb dressing over the top and gently toss.

  • 7

    Finish by sprinkling the crumbled feta cheese over the dish. Serve warm and enjoy your nutrient-packed, flavorful meal.

Sheet Pan Roasted Chickpeas and Broccoli with Lemon-Herb Dressing

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

Sheet Pan Roasted Chickpeas and Broccoli with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Broccoli with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted chickpeas and broccoli elevated with a tangy lemon-herb dressing and a sprinkle of creamy feta. This one-pan dish delivers a satisfying crunch and a fresh burst of flavor, perfect for any meal of the day.

NUTRITION

546kcal
Protein
35.2g
Fat
17.5g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas, drained and rinsed

2 cups Broccoli florets

1 oz Feta cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the chickpeas and broccoli. Add the minced garlic, then drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Toss to evenly coat.

  • 3

    Spread the chickpeas and broccoli evenly on the prepared sheet pan in a single layer.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chickpeas are slightly crispy and the broccoli is tender with roasted edges.

  • 5

    While the vegetables roast, prepare the lemon-herb dressing by whisking together the fresh lemon juice and chopped parsley.

  • 6

    Remove the roasted vegetables from the oven and transfer them to a serving dish. Drizzle the lemon-herb dressing over the top and gently toss.

  • 7

    Finish by sprinkling the crumbled feta cheese over the dish. Serve warm and enjoy your nutrient-packed, flavorful meal.