Crispy Roasted Chickpea and Vegetable Bowl with Tangy Feta

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

Crispy Roasted Chickpea and Vegetable Bowl with Tangy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Tangy Feta

Enjoy a vibrant bowl featuring crispy roasted chickpeas, colorful bell pepper and zucchini, sweet red onion, and a tangy feta finish. This hearty bowl combines warm roasted flavors with a fresh burst of vegetables for a satisfying meal that's as nourishing as it is delicious.

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NUTRITION

578kcal
Protein
31.6g
Fat
28.9g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas

2 large eggs, hard-boiled

1.5 oz feta cheese, crumbled

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1/4 medium red onion, thinly sliced

0.5 tbsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chickpeas dry with a paper towel and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas are roasting, slice the red bell pepper, zucchini, and red onion. Lightly season the vegetables with salt and pepper.

  • 4

    In a small bowl, crumble the feta cheese. Peel and slice the hard-boiled eggs.

  • 5

    Once the chickpeas are done, assemble your bowl by layering the roasted chickpeas, fresh vegetables, egg slices, and crumbled feta.

  • 6

    Drizzle the remaining 0.5 tbsp olive oil over the bowl and season with additional salt and pepper if needed. Serve immediately and enjoy the mix of crispy and fresh textures with a tangy finish.

Crispy Roasted Chickpea and Vegetable Bowl with Tangy Feta

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

Crispy Roasted Chickpea and Vegetable Bowl with Tangy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Bowl with Tangy Feta

Enjoy a vibrant bowl featuring crispy roasted chickpeas, colorful bell pepper and zucchini, sweet red onion, and a tangy feta finish. This hearty bowl combines warm roasted flavors with a fresh burst of vegetables for a satisfying meal that's as nourishing as it is delicious.

NUTRITION

578kcal
Protein
31.6g
Fat
28.9g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas

2 large eggs, hard-boiled

1.5 oz feta cheese, crumbled

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1/4 medium red onion, thinly sliced

0.5 tbsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chickpeas dry with a paper towel and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas are roasting, slice the red bell pepper, zucchini, and red onion. Lightly season the vegetables with salt and pepper.

  • 4

    In a small bowl, crumble the feta cheese. Peel and slice the hard-boiled eggs.

  • 5

    Once the chickpeas are done, assemble your bowl by layering the roasted chickpeas, fresh vegetables, egg slices, and crumbled feta.

  • 6

    Drizzle the remaining 0.5 tbsp olive oil over the bowl and season with additional salt and pepper if needed. Serve immediately and enjoy the mix of crispy and fresh textures with a tangy finish.