Sheet Pan Roasted Vegetables with Crispy Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant mix of roasted bell pepper and zucchini tossed with crispy, herb-spiced chickpeas and cubes of extra firm tofu. This well-balanced dish delivers hearty protein, a medley of flavors, and a satisfying crunch all cooked on a single sheet pan for effortless cleanup.

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NUTRITION

595kcal
Protein
33.6g
Fat
16.5g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (240g drained)

100g Extra Firm Tofu

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the canned chickpeas, then pat them dry with a paper towel.

  • 3

    Cut the red bell pepper into strips and slice the zucchini into half-moons. Cube the extra firm tofu into bite-sized pieces.

  • 4

    In a large bowl, toss the chickpeas, vegetables, and tofu with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

  • 5

    Spread the mixture out in a single layer on the prepared sheet pan, ensuring there is room for everything to roast without overcrowding.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 7

    Remove from the oven and serve immediately, enjoying the blend of tender vegetables, crispy chickpeas, and savory tofu.

Sheet Pan Roasted Vegetables with Crispy Chickpeas

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

Sheet Pan Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant mix of roasted bell pepper and zucchini tossed with crispy, herb-spiced chickpeas and cubes of extra firm tofu. This well-balanced dish delivers hearty protein, a medley of flavors, and a satisfying crunch all cooked on a single sheet pan for effortless cleanup.

NUTRITION

595kcal
Protein
33.6g
Fat
16.5g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (240g drained)

100g Extra Firm Tofu

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the canned chickpeas, then pat them dry with a paper towel.

  • 3

    Cut the red bell pepper into strips and slice the zucchini into half-moons. Cube the extra firm tofu into bite-sized pieces.

  • 4

    In a large bowl, toss the chickpeas, vegetables, and tofu with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

  • 5

    Spread the mixture out in a single layer on the prepared sheet pan, ensuring there is room for everything to roast without overcrowding.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 7

    Remove from the oven and serve immediately, enjoying the blend of tender vegetables, crispy chickpeas, and savory tofu.