Sheet Pan Roasted Vegetables with Crispy 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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Enjoy a colorful medley of roasted vegetables paired with perfectly crispy chickpeas, lightly seasoned with aromatic herbs and finished with a touch of hemp seeds for extra crunch. This vibrant dish offers both a satisfying crunch and hearty flavor, making it a versatile meal option any time of day.

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NUTRITION

541kcal
Protein
39.4g
Fat
13.9g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chickpeas (drained)

1 cup broccoli florets

1 cup red bell pepper slices

1 medium zucchini, sliced

1/2 medium red onion, sliced

1 tsp olive oil

1/2 tbsp hemp seeds

2 garlic cloves, minced

1 tsp smoked paprika

1 tsp dried oregano

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large bowl, combine the chickpeas with minced garlic, smoked paprika, dried oregano, salt, and pepper. Drizzle with olive oil and toss to coat evenly.

  • 4

    Arrange the seasoned chickpeas on one side of the sheet pan.

  • 5

    Place the broccoli, red bell pepper, zucchini, and red onion on the sheet pan in a single layer. Season with a pinch of salt and pepper.

  • 6

    Roast everything in the oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender and slightly charred.

  • 7

    Once out of the oven, sprinkle the hemp seeds over the roasted vegetables and chickpeas. Serve warm.

Sheet Pan Roasted Vegetables with Crispy 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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Enjoy a colorful medley of roasted vegetables paired with perfectly crispy chickpeas, lightly seasoned with aromatic herbs and finished with a touch of hemp seeds for extra crunch. This vibrant dish offers both a satisfying crunch and hearty flavor, making it a versatile meal option any time of day.

NUTRITION

541kcal
Protein
39.4g
Fat
13.9g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chickpeas (drained)

1 cup broccoli florets

1 cup red bell pepper slices

1 medium zucchini, sliced

1/2 medium red onion, sliced

1 tsp olive oil

1/2 tbsp hemp seeds

2 garlic cloves, minced

1 tsp smoked paprika

1 tsp dried oregano

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large bowl, combine the chickpeas with minced garlic, smoked paprika, dried oregano, salt, and pepper. Drizzle with olive oil and toss to coat evenly.

  • 4

    Arrange the seasoned chickpeas on one side of the sheet pan.

  • 5

    Place the broccoli, red bell pepper, zucchini, and red onion on the sheet pan in a single layer. Season with a pinch of salt and pepper.

  • 6

    Roast everything in the oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender and slightly charred.

  • 7

    Once out of the oven, sprinkle the hemp seeds over the roasted vegetables and chickpeas. Serve warm.