Crispy Roasted Chickpeas and Root Vegetables with Lemon-Herb Dressing

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

Crispy Roasted Chickpeas and Root Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Root Vegetables with Lemon-Herb Dressing

Enjoy a vibrant medley of crispy roasted chickpeas and tender carrots paired with cubes of firm tofu, all elevated by a zesty lemon-herb dressing. This dish offers an exciting mix of textures and flavors, with a satisfying crunch and bright, fresh accents, perfect for a wholesome meal any time of the day.

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NUTRITION

600kcal
Protein
31.8g
Fat
15.2g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas (246g)

100g Firm Tofu

150g Carrots

2 Tbsp Lemon Juice

1 tsp Olive Oil

2 Tbsp Fresh Parsley

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, toss the chickpeas with smoked paprika, garlic powder, a pinch of salt and pepper, and the olive oil.

  • 4

    Cut the carrots into uniformly sized sticks or rounds for even roasting. Cube the firm tofu into bite-sized pieces.

  • 5

    On a baking sheet, spread the seasoned chickpeas, tofu, and carrots evenly in a single layer.

  • 6

    Roast in the oven for 25-30 minutes or until the chickpeas are crispy and the carrots are tender, stirring halfway through for even cooking.

  • 7

    While the ingredients roast, prepare the lemon-herb dressing by whisking together lemon juice, chopped fresh parsley, a pinch of salt and pepper.

  • 8

    Once roasted, transfer the chickpeas, tofu, and carrots to a serving bowl, drizzle with the lemon-herb dressing, toss gently, and serve immediately.

Crispy Roasted Chickpeas and Root Vegetables with Lemon-Herb Dressing

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

Crispy Roasted Chickpeas and Root Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas and Root Vegetables with Lemon-Herb Dressing

Enjoy a vibrant medley of crispy roasted chickpeas and tender carrots paired with cubes of firm tofu, all elevated by a zesty lemon-herb dressing. This dish offers an exciting mix of textures and flavors, with a satisfying crunch and bright, fresh accents, perfect for a wholesome meal any time of the day.

NUTRITION

600kcal
Protein
31.8g
Fat
15.2g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas (246g)

100g Firm Tofu

150g Carrots

2 Tbsp Lemon Juice

1 tsp Olive Oil

2 Tbsp Fresh Parsley

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, toss the chickpeas with smoked paprika, garlic powder, a pinch of salt and pepper, and the olive oil.

  • 4

    Cut the carrots into uniformly sized sticks or rounds for even roasting. Cube the firm tofu into bite-sized pieces.

  • 5

    On a baking sheet, spread the seasoned chickpeas, tofu, and carrots evenly in a single layer.

  • 6

    Roast in the oven for 25-30 minutes or until the chickpeas are crispy and the carrots are tender, stirring halfway through for even cooking.

  • 7

    While the ingredients roast, prepare the lemon-herb dressing by whisking together lemon juice, chopped fresh parsley, a pinch of salt and pepper.

  • 8

    Once roasted, transfer the chickpeas, tofu, and carrots to a serving bowl, drizzle with the lemon-herb dressing, toss gently, and serve immediately.