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

Experience a vibrant medley of crispy chickpeas and perfectly roasted vegetables elevated by savory spices and a touch of olive oil. This sheet pan recipe offers a delightful balance of textures and flavors, making it an ideal nutritious meal for any time of day.

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NUTRITION

585kcal
Protein
39.1g
Fat
19.9g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, no salt added) - 164g

200g Firm Tofu

1 medium Red Bell Pepper - 120g

1 medium Zucchini - 196g

1 small Red Onion - 70g

0.33 tbsp Extra-Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper.

  • 2

    Drain and rinse the chickpeas; pat them dry with a paper towel to help ensure crispiness.

  • 3

    Cut the firm tofu into 1-inch cubes for even roasting.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    In a large bowl, combine the chickpeas, tofu cubes, and chopped vegetables. Drizzle with the extra-virgin olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper. Toss well to evenly coat all pieces.

  • 6

    Spread the mixture out evenly on the prepared sheet pan in a single layer, ensuring there is space between pieces for proper roasting.

  • 7

    Place the sheet pan in the preheated oven and roast for about 25-30 minutes, stirring halfway through, until the tofu and chickpeas are crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

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

Experience a vibrant medley of crispy chickpeas and perfectly roasted vegetables elevated by savory spices and a touch of olive oil. This sheet pan recipe offers a delightful balance of textures and flavors, making it an ideal nutritious meal for any time of day.

NUTRITION

585kcal
Protein
39.1g
Fat
19.9g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, no salt added) - 164g

200g Firm Tofu

1 medium Red Bell Pepper - 120g

1 medium Zucchini - 196g

1 small Red Onion - 70g

0.33 tbsp Extra-Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper.

  • 2

    Drain and rinse the chickpeas; pat them dry with a paper towel to help ensure crispiness.

  • 3

    Cut the firm tofu into 1-inch cubes for even roasting.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    In a large bowl, combine the chickpeas, tofu cubes, and chopped vegetables. Drizzle with the extra-virgin olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper. Toss well to evenly coat all pieces.

  • 6

    Spread the mixture out evenly on the prepared sheet pan in a single layer, ensuring there is space between pieces for proper roasting.

  • 7

    Place the sheet pan in the preheated oven and roast for about 25-30 minutes, stirring halfway through, until the tofu and chickpeas are crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let cool for a few minutes before serving.