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 medley of crispy roasted chickpeas paired with colorful vegetables, finished with a nutty hemp seed drizzle. This hearty dish offers a satisfying crunch and a balance of warm spices and fresh roasted flavors, perfect for a nutritious dinner.

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NUTRITION

566kcal
Protein
38.2g
Fat
24.1g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (drained)

1 medium Red Bell Pepper (sliced)

1 cup Broccoli florets

1 medium Zucchini (sliced)

3 tbsp Hemp Seeds

1 tsp Extra Virgin Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the canned chickpeas, then pat them dry with paper towels.

  • 3

    In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas on the prepared sheet pan in a single layer.

  • 5

    Add the chopped red bell pepper, broccoli florets, and zucchini slices to the pan. Drizzle lightly with a bit more olive oil if desired, and season with salt and pepper.

  • 6

    Roast the chickpeas and vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until the chickpeas are crispy and the vegetables are tender with charred edges.

  • 7

    Once done, remove the pan from the oven and let it cool for a couple of minutes.

  • 8

    Sprinkle the hemp seeds over the roasted mixture just before serving for an added protein boost and nutty flavor.

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 medley of crispy roasted chickpeas paired with colorful vegetables, finished with a nutty hemp seed drizzle. This hearty dish offers a satisfying crunch and a balance of warm spices and fresh roasted flavors, perfect for a nutritious dinner.

NUTRITION

566kcal
Protein
38.2g
Fat
24.1g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (drained)

1 medium Red Bell Pepper (sliced)

1 cup Broccoli florets

1 medium Zucchini (sliced)

3 tbsp Hemp Seeds

1 tsp Extra Virgin Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the canned chickpeas, then pat them dry with paper towels.

  • 3

    In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas on the prepared sheet pan in a single layer.

  • 5

    Add the chopped red bell pepper, broccoli florets, and zucchini slices to the pan. Drizzle lightly with a bit more olive oil if desired, and season with salt and pepper.

  • 6

    Roast the chickpeas and vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until the chickpeas are crispy and the vegetables are tender with charred edges.

  • 7

    Once done, remove the pan from the oven and let it cool for a couple of minutes.

  • 8

    Sprinkle the hemp seeds over the roasted mixture just before serving for an added protein boost and nutty flavor.