Crispy Roasted Garlic Herb Chickpeas with Sheet Pan Vegetables

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

Crispy Roasted Garlic Herb Chickpeas with Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Garlic Herb Chickpeas with Sheet Pan Vegetables

Enjoy a vibrant medley of roasted chickpeas and fresh sheet pan vegetables bursting with garlic and herbs. Crispy on the edges with tender vegetables, this wholesome dish delivers a bright, savory flavor that's perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

595kcal
Protein
32.5g
Fat
16.4g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1 cup chopped Broccoli

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1/2 cup shelled Edamame

1/2 tablespoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Nutritional Yeast

2 tablespoons chopped Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked chickpeas, edamame, minced garlic, olive oil, nutritional yeast, fresh herbs, salt, and pepper. Toss until the chickpeas are evenly coated.

  • 3

    Spread the seasoned chickpeas onto one half of the sheet pan.

  • 4

    On the other half of the pan, arrange the chopped broccoli, sliced zucchini, diced red bell pepper, and sliced red onion. Drizzle lightly with a pinch of salt and pepper.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, stirring halfway through, until the chickpeas become crispy and the vegetables are tender with lightly charred edges.

  • 6

    Remove from the oven and allow to cool slightly. Adjust seasoning if needed and serve warm.

Crispy Roasted Garlic Herb Chickpeas with Sheet Pan Vegetables

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

Crispy Roasted Garlic Herb Chickpeas with Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Garlic Herb Chickpeas with Sheet Pan Vegetables

Enjoy a vibrant medley of roasted chickpeas and fresh sheet pan vegetables bursting with garlic and herbs. Crispy on the edges with tender vegetables, this wholesome dish delivers a bright, savory flavor that's perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

595kcal
Protein
32.5g
Fat
16.4g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

1 cup chopped Broccoli

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Red Onion

1/2 cup shelled Edamame

1/2 tablespoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Nutritional Yeast

2 tablespoons chopped Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked chickpeas, edamame, minced garlic, olive oil, nutritional yeast, fresh herbs, salt, and pepper. Toss until the chickpeas are evenly coated.

  • 3

    Spread the seasoned chickpeas onto one half of the sheet pan.

  • 4

    On the other half of the pan, arrange the chopped broccoli, sliced zucchini, diced red bell pepper, and sliced red onion. Drizzle lightly with a pinch of salt and pepper.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, stirring halfway through, until the chickpeas become crispy and the vegetables are tender with lightly charred edges.

  • 6

    Remove from the oven and allow to cool slightly. Adjust seasoning if needed and serve warm.