Crispy Roasted Chickpeas with Herb-Roasted Vegetables

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

Crispy Roasted Chickpeas with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Herb-Roasted Vegetables

Enjoy a hearty and vibrant meal featuring crispy roasted chickpeas paired with tender, herb-infused roasted vegetables, fresh baby spinach, and crumbled feta. This dish melds delightful textures and savory flavors, making it a nourishing option for any time of day.

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NUTRITION

583kcal
Protein
31.2g
Fat
15.5g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas, drained

1 oz feta cheese

1 medium red bell pepper

1 small zucchini

1/4 red onion

1/2 cup cherry tomatoes

2 cups baby spinach

1/2 tsp olive oil

Mixed herbs (thyme & rosemary), salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and pat dry the drained chickpeas. Toss them with 1/2 tsp olive oil, a pinch of salt, pepper, and mixed herbs.

  • 3

    Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in a bowl with a light sprinkle of herbs, salt, and pepper.

  • 5

    Place the vegetables on another baking sheet and roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 6

    Once done, combine the roasted chickpeas and vegetables in a serving bowl. Mix in the fresh baby spinach so that it wilts slightly from the residual warmth.

  • 7

    Top with crumbled feta cheese and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy!

Crispy Roasted Chickpeas with Herb-Roasted Vegetables

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

Crispy Roasted Chickpeas with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Herb-Roasted Vegetables

Enjoy a hearty and vibrant meal featuring crispy roasted chickpeas paired with tender, herb-infused roasted vegetables, fresh baby spinach, and crumbled feta. This dish melds delightful textures and savory flavors, making it a nourishing option for any time of day.

NUTRITION

583kcal
Protein
31.2g
Fat
15.5g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas, drained

1 oz feta cheese

1 medium red bell pepper

1 small zucchini

1/4 red onion

1/2 cup cherry tomatoes

2 cups baby spinach

1/2 tsp olive oil

Mixed herbs (thyme & rosemary), salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and pat dry the drained chickpeas. Toss them with 1/2 tsp olive oil, a pinch of salt, pepper, and mixed herbs.

  • 3

    Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in a bowl with a light sprinkle of herbs, salt, and pepper.

  • 5

    Place the vegetables on another baking sheet and roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 6

    Once done, combine the roasted chickpeas and vegetables in a serving bowl. Mix in the fresh baby spinach so that it wilts slightly from the residual warmth.

  • 7

    Top with crumbled feta cheese and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy!