Sheet Pan Roasted Chickpeas and Vegetables with Creamy Tahini Drizzle

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

Sheet Pan Roasted Chickpeas and Vegetables with Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Vegetables with Creamy Tahini Drizzle

Enjoy a vibrant, perfectly balanced dinner featuring lightly roasted chickpeas and marinated tempeh mingled with crisp bell pepper, zucchini, and red onion. Enhanced by a silky, citrusy tahini drizzle, this dish offers a hearty mix of textures and flavors that satisfy both your taste buds and fitness goals.

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NUTRITION

567kcal
Protein
34.3g
Fat
29.5g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup chickpeas (82g)

120g tempeh

1/2 medium red bell pepper (75g)

1/2 medium zucchini (50g)

1/2 small red onion (35g)

1/2 tbsp olive oil

1 tbsp tahini

1 tbsp lemon juice

1 tsp garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, combine the chickpeas and cubed tempeh. Drizzle with 1/2 tbsp olive oil, sprinkle with garlic powder, salt, and pepper, and toss gently to coat.

  • 3

    Add the chopped red bell pepper, sliced zucchini, and red onion to the bowl, mixing until all pieces are evenly distributed.

  • 4

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas and tempeh develop a golden crust and the vegetables are tender.

  • 6

    While roasting, prepare the tahini drizzle by whisking together tahini and lemon juice with a splash of water until a smooth, drizzlable consistency is achieved. Adjust seasoning if necessary.

  • 7

    Remove the roasted mixture from the oven and transfer to a serving dish.

  • 8

    Drizzle the creamy tahini sauce over the roasted dish and serve warm.

Sheet Pan Roasted Chickpeas and Vegetables with Creamy Tahini Drizzle

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

Sheet Pan Roasted Chickpeas and Vegetables with Creamy Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Vegetables with Creamy Tahini Drizzle

Enjoy a vibrant, perfectly balanced dinner featuring lightly roasted chickpeas and marinated tempeh mingled with crisp bell pepper, zucchini, and red onion. Enhanced by a silky, citrusy tahini drizzle, this dish offers a hearty mix of textures and flavors that satisfy both your taste buds and fitness goals.

NUTRITION

567kcal
Protein
34.3g
Fat
29.5g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup chickpeas (82g)

120g tempeh

1/2 medium red bell pepper (75g)

1/2 medium zucchini (50g)

1/2 small red onion (35g)

1/2 tbsp olive oil

1 tbsp tahini

1 tbsp lemon juice

1 tsp garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, combine the chickpeas and cubed tempeh. Drizzle with 1/2 tbsp olive oil, sprinkle with garlic powder, salt, and pepper, and toss gently to coat.

  • 3

    Add the chopped red bell pepper, sliced zucchini, and red onion to the bowl, mixing until all pieces are evenly distributed.

  • 4

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas and tempeh develop a golden crust and the vegetables are tender.

  • 6

    While roasting, prepare the tahini drizzle by whisking together tahini and lemon juice with a splash of water until a smooth, drizzlable consistency is achieved. Adjust seasoning if necessary.

  • 7

    Remove the roasted mixture from the oven and transfer to a serving dish.

  • 8

    Drizzle the creamy tahini sauce over the roasted dish and serve warm.