Sheet Pan Lemon Herb Chickpeas and Roasted Vegetables

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

Sheet Pan Lemon Herb Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chickpeas and Roasted Vegetables

Enjoy a vibrant medley of roasted chickpeas, extra firm tofu, and colorful vegetables tossed in a zesty lemon herb dressing. This balanced dish bursts with refreshing citrus notes and savory herbs, making it both satisfying and nutrient-packed for your meal.

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NUTRITION

563kcal
Protein
34.0g
Fat
17.2g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Extra Firm Tofu

2 cups Assorted Roasting Vegetables (approx. 300g)

2 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove Minced Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large bowl, combine the chickpeas, tofu cubes, and the assorted vegetables. Toss gently.

  • 4

    In a small bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, dried herbs, salt, and pepper.

  • 5

    Pour the dressing over the chickpeas, tofu, and vegetables, tossing to evenly coat.

  • 6

    Spread the mixture evenly on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred and the tofu has a golden exterior.

  • 8

    Remove from the oven and serve warm. Enjoy the zesty, herb-infused flavors!

Sheet Pan Lemon Herb Chickpeas and Roasted Vegetables

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

Sheet Pan Lemon Herb Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chickpeas and Roasted Vegetables

Enjoy a vibrant medley of roasted chickpeas, extra firm tofu, and colorful vegetables tossed in a zesty lemon herb dressing. This balanced dish bursts with refreshing citrus notes and savory herbs, making it both satisfying and nutrient-packed for your meal.

NUTRITION

563kcal
Protein
34.0g
Fat
17.2g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Extra Firm Tofu

2 cups Assorted Roasting Vegetables (approx. 300g)

2 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove Minced Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large bowl, combine the chickpeas, tofu cubes, and the assorted vegetables. Toss gently.

  • 4

    In a small bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, dried herbs, salt, and pepper.

  • 5

    Pour the dressing over the chickpeas, tofu, and vegetables, tossing to evenly coat.

  • 6

    Spread the mixture evenly on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred and the tofu has a golden exterior.

  • 8

    Remove from the oven and serve warm. Enjoy the zesty, herb-infused flavors!