Crispy Roasted Chickpea and Vegetable Medley with Fresh Herbs

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

Crispy Roasted Chickpea and Vegetable Medley with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Medley with Fresh Herbs

A vibrant medley of crispy roasted chickpeas and tofu tossed with an assortment of colorful vegetables and fresh herbs. This dish offers a satisfying crunch, delicate char from roasting, and bright herbal notes that elevate every bite.

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NUTRITION

583kcal
Protein
40.7g
Fat
21g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1/2 medium red bell pepper

1 cup broccoli florets

1 small zucchini

1/2 medium red onion

1/2 tablespoon olive oil

2 tablespoons mixed fresh herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

    Cut the tofu into 1-inch cubes. For extra crispiness, gently press the tofu to remove excess moisture.

  • 4

    Chop the red bell pepper, broccoli into florets, zucchini into rounds, and red onion into wedges.

  • 5

    In a large bowl, combine chickpeas, tofu cubes, and all the vegetables. Drizzle with 1/2 tablespoon olive oil and toss until evenly coated.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the chickpeas and tofu have a crispy exterior and the vegetables are tender.

  • 8

    Once roasted, transfer to a serving dish and sprinkle with the fresh mixed herbs.

  • 9

    Serve warm and enjoy your nutrient-packed medley.

Crispy Roasted Chickpea and Vegetable Medley with Fresh Herbs

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

Crispy Roasted Chickpea and Vegetable Medley with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Medley with Fresh Herbs

A vibrant medley of crispy roasted chickpeas and tofu tossed with an assortment of colorful vegetables and fresh herbs. This dish offers a satisfying crunch, delicate char from roasting, and bright herbal notes that elevate every bite.

NUTRITION

583kcal
Protein
40.7g
Fat
21g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu

1/2 medium red bell pepper

1 cup broccoli florets

1 small zucchini

1/2 medium red onion

1/2 tablespoon olive oil

2 tablespoons mixed fresh herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

    Cut the tofu into 1-inch cubes. For extra crispiness, gently press the tofu to remove excess moisture.

  • 4

    Chop the red bell pepper, broccoli into florets, zucchini into rounds, and red onion into wedges.

  • 5

    In a large bowl, combine chickpeas, tofu cubes, and all the vegetables. Drizzle with 1/2 tablespoon olive oil and toss until evenly coated.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the chickpeas and tofu have a crispy exterior and the vegetables are tender.

  • 8

    Once roasted, transfer to a serving dish and sprinkle with the fresh mixed herbs.

  • 9

    Serve warm and enjoy your nutrient-packed medley.