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

Enjoy a vibrant medley of roasted broccoli, Brussels sprouts, and red bell pepper tossed with crispy chickpeas and lightly browned extra-firm tofu, all finished with a drizzle of olive oil and a sprinkle of aromatic spices. This dish brings together savory, crunchy textures and a satisfying blend of flavors, perfect for a nourishing meal.

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NUTRITION

592kcal
Protein
32.3g
Fat
19.1g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas (205g)

1 cup chopped broccoli (91g)

1 cup halved Brussels sprouts (88g)

1 medium red bell pepper, sliced (119g)

75g extra firm tofu

0.5 tablespoon olive oil (7g)

1 teaspoon garlic powder

Salt and 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

    In a large bowl, combine the chickpeas, broccoli, Brussels sprouts, red bell pepper, and cubed tofu. Drizzle with olive oil, then season with garlic powder, salt, and pepper.

  • 3

    Toss everything together until evenly coated with the oil and seasonings.

  • 4

    Spread the mixture evenly on the prepared sheet pan in a single layer.

  • 5

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

  • 6

    Remove from the oven and serve warm, adjusting seasoning if needed.

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

Enjoy a vibrant medley of roasted broccoli, Brussels sprouts, and red bell pepper tossed with crispy chickpeas and lightly browned extra-firm tofu, all finished with a drizzle of olive oil and a sprinkle of aromatic spices. This dish brings together savory, crunchy textures and a satisfying blend of flavors, perfect for a nourishing meal.

NUTRITION

592kcal
Protein
32.3g
Fat
19.1g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas (205g)

1 cup chopped broccoli (91g)

1 cup halved Brussels sprouts (88g)

1 medium red bell pepper, sliced (119g)

75g extra firm tofu

0.5 tablespoon olive oil (7g)

1 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the chickpeas, broccoli, Brussels sprouts, red bell pepper, and cubed tofu. Drizzle with olive oil, then season with garlic powder, salt, and pepper.

  • 3

    Toss everything together until evenly coated with the oil and seasonings.

  • 4

    Spread the mixture evenly on the prepared sheet pan in a single layer.

  • 5

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

  • 6

    Remove from the oven and serve warm, adjusting seasoning if needed.