YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Crispy Chickpeas and Lemon-Herb Dressing
Enjoy a vibrant medley of roasted vegetables, crispy chickpeas, and marinated tofu drizzled with a zesty lemon-herb dressing. This satisfying dish delivers a perfect blend of textures and bright flavors, with a wholesome kick to support your protein goals.
INGREDIENTS
1.25 cups canned chickpeas, drained
150g firm tofu
200g mixed vegetables (broccoli, bell peppers, zucchini)
0.5 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp fresh mixed herbs (parsley, thyme)
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a bowl, gently toss the chickpeas with a pinch of salt and pepper. Spread them out on half of the sheet pan.
Cut the tofu into cubes and lightly season with a little salt and pepper. Place the tofu on the sheet pan alongside the chickpeas.
Chop the mixed vegetables (broccoli, bell peppers, zucchini) into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper, then spread them on the remaining half of the sheet pan.
Roast everything in the oven for 25-30 minutes, stirring halfway through, until the chickpeas turn crispy and the vegetables are tender and slightly charred.
While roasting, prepare the lemon-herb dressing by whisking together the fresh lemon juice, chopped herbs, and any leftover olive oil. Adjust seasoning with salt and pepper.
Once the chickpeas and vegetables are roasted, transfer them to a serving bowl. Drizzle the lemon-herb dressing over the top and gently toss everything to combine.
Serve warm and enjoy this wholesome meal that is both nutritious and satisfying.