Crispy Spiced Chickpeas with Roasted Vegetables

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

Crispy Spiced Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpeas with Roasted Vegetables

Enjoy a vibrant bowl of crispy spiced chickpeas paired with golden roasted vegetables and a protein boost from extra-firm tofu. This dish features tender chickpeas, perfectly roasted red bell pepper, zucchini, and broccoli, all seasoned with warm spices and a sprinkle of nutritional yeast for an umami finish. Ideal for any meal of the day, this recipe offers a balanced mix of textures and flavors that satisfy both the palate and your nutritional goals.

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NUTRITION

507kcal
Protein
38.6g
Fat
18.5g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

2 tbsp Nutritional Yeast (16g)

1 small Red Bell Pepper (120g)

1 small Zucchini (130g)

0.5 cup Broccoli (78g)

1 tsp Olive Oil

Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Cut the extra firm tofu into 1-inch cubes.

  • 4

    In a bowl, toss the chickpeas and tofu with a drizzle of olive oil and your chosen spices (cumin, paprika, garlic powder, salt, and pepper).

  • 5

    Spread the chickpeas and tofu evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the tofu is lightly golden.

  • 7

    Meanwhile, chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them lightly with a small amount of olive oil and a pinch of salt and pepper.

  • 8

    Place the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 9

    Once roasted, combine the chickpeas, tofu, and vegetables in a serving bowl.

  • 10

    Sprinkle the nutritional yeast over the top and toss gently to combine, ensuring an even coating of flavor.

  • 11

    Serve warm and enjoy your nutrient-packed, crispy spiced chickpeas with roasted vegetables!

Crispy Spiced Chickpeas with Roasted Vegetables

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

Crispy Spiced Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpeas with Roasted Vegetables

Enjoy a vibrant bowl of crispy spiced chickpeas paired with golden roasted vegetables and a protein boost from extra-firm tofu. This dish features tender chickpeas, perfectly roasted red bell pepper, zucchini, and broccoli, all seasoned with warm spices and a sprinkle of nutritional yeast for an umami finish. Ideal for any meal of the day, this recipe offers a balanced mix of textures and flavors that satisfy both the palate and your nutritional goals.

NUTRITION

507kcal
Protein
38.6g
Fat
18.5g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

2 tbsp Nutritional Yeast (16g)

1 small Red Bell Pepper (120g)

1 small Zucchini (130g)

0.5 cup Broccoli (78g)

1 tsp Olive Oil

Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Cut the extra firm tofu into 1-inch cubes.

  • 4

    In a bowl, toss the chickpeas and tofu with a drizzle of olive oil and your chosen spices (cumin, paprika, garlic powder, salt, and pepper).

  • 5

    Spread the chickpeas and tofu evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the tofu is lightly golden.

  • 7

    Meanwhile, chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them lightly with a small amount of olive oil and a pinch of salt and pepper.

  • 8

    Place the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 9

    Once roasted, combine the chickpeas, tofu, and vegetables in a serving bowl.

  • 10

    Sprinkle the nutritional yeast over the top and toss gently to combine, ensuring an even coating of flavor.

  • 11

    Serve warm and enjoy your nutrient-packed, crispy spiced chickpeas with roasted vegetables!