Sheet Pan Roasted Vegetables with Crispy Lemon-Herb 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 Lemon-Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Savor a wholesome medley of vibrant, roasted vegetables paired with crispy, lemon-herb chickpeas, topped with a creamy drizzle of nonfat Greek yogurt. This dish delivers delightful textures and bright flavors in every bite, perfect for a balanced meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

608kcal
Protein
37.3g
Fat
10.8g
Carbs
96g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas, drained

1 medium Bell Pepper, sliced

1 medium Zucchini, sliced

1 small Red Onion, cut into wedges

1 cup Broccoli Florets

1 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, gently toss the chickpeas with olive oil, lemon juice, and a sprinkle of fresh herbs, salt, and pepper.

  • 3

    Add the chopped bell pepper, zucchini, red onion, broccoli florets, and cherry tomatoes to the pan. Toss all together ensuring even coating with the seasonings.

  • 4

    Spread the ingredients in a single layer on the sheet pan.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are starting to get crispy.

  • 6

    Remove from the oven and let cool slightly.

  • 7

    Drizzle the nonfat Greek yogurt over the roasted mixture or serve on the side as a tangy dipping condiment.

  • 8

    Garnish with additional fresh herbs if desired, and season with extra lemon juice, salt, or pepper to taste.

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb 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 Lemon-Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Savor a wholesome medley of vibrant, roasted vegetables paired with crispy, lemon-herb chickpeas, topped with a creamy drizzle of nonfat Greek yogurt. This dish delivers delightful textures and bright flavors in every bite, perfect for a balanced meal any time of day.

NUTRITION

608kcal
Protein
37.3g
Fat
10.8g
Carbs
96g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas, drained

1 medium Bell Pepper, sliced

1 medium Zucchini, sliced

1 small Red Onion, cut into wedges

1 cup Broccoli Florets

1 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, gently toss the chickpeas with olive oil, lemon juice, and a sprinkle of fresh herbs, salt, and pepper.

  • 3

    Add the chopped bell pepper, zucchini, red onion, broccoli florets, and cherry tomatoes to the pan. Toss all together ensuring even coating with the seasonings.

  • 4

    Spread the ingredients in a single layer on the sheet pan.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are starting to get crispy.

  • 6

    Remove from the oven and let cool slightly.

  • 7

    Drizzle the nonfat Greek yogurt over the roasted mixture or serve on the side as a tangy dipping condiment.

  • 8

    Garnish with additional fresh herbs if desired, and season with extra lemon juice, salt, or pepper to taste.