Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas, finished with a tangy lemon-herb Greek yogurt dressing. This wholesome dish bursts with color and flavor, offering a satisfying balance of textures and a zesty uplift perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
32.6g
Fat
12.7g
Carbs
89.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 cup sliced Zucchini (124g)

1 cup sliced Red Bell Pepper (149g)

1 medium Red Onion, sliced (110g)

1 cup Cherry Tomatoes (150g)

1/2 tablespoon Olive Oil (7g)

1/2 cup Nonfat Greek Yogurt (120g)

2 tablespoons Lemon Juice (30g)

1 tablespoon Fresh Parsley (3g)

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    On a sheet pan, combine the cooked chickpeas, sliced zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with 1/2 tablespoon olive oil, and season with garlic powder, dried thyme, salt, and pepper.

  • 3

    Toss the ingredients gently to ensure even coating and spread them out in a single layer.

  • 4

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas become crispy.

  • 5

    While the vegetables roast, prepare the lemon-herb dressing by whisking together the nonfat Greek yogurt, lemon juice, and freshly chopped parsley in a small bowl.

  • 6

    Once roasting is complete, remove the sheet pan from the oven. Drizzle the lemon-herb dressing over the roasted vegetables and chickpeas, or serve the dressing on the side.

  • 7

    Garnish with extra parsley if desired and serve warm.

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas, finished with a tangy lemon-herb Greek yogurt dressing. This wholesome dish bursts with color and flavor, offering a satisfying balance of textures and a zesty uplift perfect for any meal.

NUTRITION

555kcal
Protein
32.6g
Fat
12.7g
Carbs
89.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

1 cup sliced Zucchini (124g)

1 cup sliced Red Bell Pepper (149g)

1 medium Red Onion, sliced (110g)

1 cup Cherry Tomatoes (150g)

1/2 tablespoon Olive Oil (7g)

1/2 cup Nonfat Greek Yogurt (120g)

2 tablespoons Lemon Juice (30g)

1 tablespoon Fresh Parsley (3g)

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    On a sheet pan, combine the cooked chickpeas, sliced zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with 1/2 tablespoon olive oil, and season with garlic powder, dried thyme, salt, and pepper.

  • 3

    Toss the ingredients gently to ensure even coating and spread them out in a single layer.

  • 4

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas become crispy.

  • 5

    While the vegetables roast, prepare the lemon-herb dressing by whisking together the nonfat Greek yogurt, lemon juice, and freshly chopped parsley in a small bowl.

  • 6

    Once roasting is complete, remove the sheet pan from the oven. Drizzle the lemon-herb dressing over the roasted vegetables and chickpeas, or serve the dressing on the side.

  • 7

    Garnish with extra parsley if desired and serve warm.