Crispy Sheet Pan Roasted Chickpeas and Vegetables

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

Crispy Sheet Pan Roasted Chickpeas and Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Chickpeas and Vegetables

Enjoy a vibrant and satisfying medley of crispy roasted chickpeas, edamame, and extra-firm tofu tossed with fresh broccoli and red bell pepper. This colorful dish is lightly drizzled with olive oil and seasoned to perfection, making it a nourishing, protein-packed option that's both wholesome and full of texture.

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NUTRITION

440kcal
Protein
31g
Fat
15.4g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Edamame (Shelled)

100 grams Extra-Firm Tofu

1 cup Broccoli

0.5 medium Red Bell Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    If using tofu, press it gently to remove excess water, then cut into 1-inch cubes.

  • 3

    In a large bowl, combine the chickpeas, edamame, tofu cubes, chopped broccoli, and sliced red bell pepper.

  • 4

    Drizzle the mixture with olive oil and season with your favorite spices such as garlic powder, smoked paprika, salt, and pepper. Toss thoroughly until all pieces are evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with slight char edges.

  • 7

    Remove from the oven and allow to cool slightly before serving.

Crispy Sheet Pan Roasted Chickpeas and Vegetables

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

Crispy Sheet Pan Roasted Chickpeas and Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Chickpeas and Vegetables

Enjoy a vibrant and satisfying medley of crispy roasted chickpeas, edamame, and extra-firm tofu tossed with fresh broccoli and red bell pepper. This colorful dish is lightly drizzled with olive oil and seasoned to perfection, making it a nourishing, protein-packed option that's both wholesome and full of texture.

NUTRITION

440kcal
Protein
31g
Fat
15.4g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Edamame (Shelled)

100 grams Extra-Firm Tofu

1 cup Broccoli

0.5 medium Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    If using tofu, press it gently to remove excess water, then cut into 1-inch cubes.

  • 3

    In a large bowl, combine the chickpeas, edamame, tofu cubes, chopped broccoli, and sliced red bell pepper.

  • 4

    Drizzle the mixture with olive oil and season with your favorite spices such as garlic powder, smoked paprika, salt, and pepper. Toss thoroughly until all pieces are evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with slight char edges.

  • 7

    Remove from the oven and allow to cool slightly before serving.