Name: Sheet Pan Lemon-Herb Roasted Vegetables with Crispy Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas (drained); 1 medium red bell pepper, sliced; 1 medium zucchini, sliced into rounds; 1 small red onion, cut into wedges; 1 teaspoon olive oil; 1 lemon, juiced; 2 garlic cloves, minced; 0.5 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1/2 cup nonfat Greek yogurt; 2 tablespoons hemp seeds

Sheet Pan Lemon-Herb Roasted Vegetables with Crispy Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Vegetables with Crispy Chickpeas

Savor a vibrant medley of roasted vegetables and crispy chickpeas, elevated with bright lemon, aromatic garlic, and earthy herbs. Finished with a cool dollop of nonfat Greek yogurt and a sprinkle of nutty hemp seeds, this dish offers a delightful balance of textures and flavors perfect for a clean, wellness-inspired meal.

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NUTRITION

Protein

37.2g

Fat

18.9g

Carbs

81.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 medium red bell pepper, sliced

1 medium zucchini, sliced into rounds

1 small red onion, cut into wedges

1 teaspoon olive oil

1 lemon, juiced

2 garlic cloves, minced

0.5 teaspoon dried oregano

0.5 teaspoon dried thyme

1/2 cup nonfat Greek yogurt

2 tablespoons hemp seeds

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PREPARATION

1
Preheat your oven to 425°F. Line a sheet pan with parchment paper.
2
In a large bowl, toss the chickpeas with half of the olive oil, a pinch of salt, and a little pepper. Spread them out on one half of the sheet pan.
3
Add the sliced red bell pepper, zucchini, and red onion to the bowl. Drizzle with the remaining olive oil and add the lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Toss well to coat evenly.
4
Arrange the vegetables on the other half of the sheet pan in a single layer.
5
Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the chickpeas are crisp on the edges.
6
Remove from the oven and let cool for a few minutes.
7
Plate the roasted vegetables and crispy chickpeas, and top with a dollop of nonfat Greek yogurt.
8
Finish with a sprinkle of hemp seeds over the top and a final drizzle of lemon juice if desired. Serve warm and enjoy.