Sheet Pan Crispy Chickpeas and Roasted Vegetables

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables

Enjoy a vibrant, crunchy medley of crispy chickpeas and roasted extra firm tofu paired with colorful, lightly seasoned vegetables. This sheet pan recipe offers a satisfying blend of textures and flavors, from the golden, spiced chickpeas to the tender vegetables and savory tofu bites, making it a perfect wholesome meal.

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NUTRITION

581kcal
Protein
33.3g
Fat
19.6g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Chickpeas (canned, no salt added) (~205g)

150 gram Extra Firm Tofu

1 cup Mixed Vegetables (bell peppers, zucchini, broccoli) (~150g)

0.5 tablespoon Olive Oil

A dash of Spices (smoked paprika, garlic powder, salt, black pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel to help crisp up during roasting.

  • 3

    Press the extra firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 4

    In a large bowl, combine the chickpeas, tofu cubes, and mixed vegetables. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss everything gently to evenly coat.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan, ensuring that the chickpeas and tofu are in contact with the pan for optimal crisping.

  • 6

    Roast in the preheated oven for about 25-30 minutes, stirring once halfway through, until the chickpeas turn golden and the tofu edges become crispy and the vegetables are tender.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your flavorful and nutrient-packed sheet pan meal!

Sheet Pan Crispy Chickpeas and Roasted Vegetables

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

Sheet Pan Crispy Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chickpeas and Roasted Vegetables

Enjoy a vibrant, crunchy medley of crispy chickpeas and roasted extra firm tofu paired with colorful, lightly seasoned vegetables. This sheet pan recipe offers a satisfying blend of textures and flavors, from the golden, spiced chickpeas to the tender vegetables and savory tofu bites, making it a perfect wholesome meal.

NUTRITION

581kcal
Protein
33.3g
Fat
19.6g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Chickpeas (canned, no salt added) (~205g)

150 gram Extra Firm Tofu

1 cup Mixed Vegetables (bell peppers, zucchini, broccoli) (~150g)

0.5 tablespoon Olive Oil

A dash of Spices (smoked paprika, garlic powder, salt, black pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel to help crisp up during roasting.

  • 3

    Press the extra firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 4

    In a large bowl, combine the chickpeas, tofu cubes, and mixed vegetables. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss everything gently to evenly coat.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan, ensuring that the chickpeas and tofu are in contact with the pan for optimal crisping.

  • 6

    Roast in the preheated oven for about 25-30 minutes, stirring once halfway through, until the chickpeas turn golden and the tofu edges become crispy and the vegetables are tender.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your flavorful and nutrient-packed sheet pan meal!