Lemon Herb Roasted Vegetables with Crispy Chickpeas

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

Lemon Herb Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant medley of roasted vegetables tossed with a zesty lemon and herb dressing, crowned with crispy, seasoned chickpeas and a cool, tangy nonfat Greek yogurt drizzle. This dish combines crunchy textures and bright flavors while delivering a hearty protein boost to keep you satisfied.

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NUTRITION

538kcal
Protein
33.7g
Fat
12.4g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tbsp Lemon Juice

1 tbsp Mixed Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Drain and rinse the canned chickpeas, then pat dry with a paper towel.

  • 3

    Trim the ends of the Brussels sprouts and halve them. Slice the red bell pepper into strips, dice the zucchini, and slice the carrot into thin rounds.

  • 4

    In a large bowl, combine the chickpeas and vegetables. Drizzle with 1/2 tablespoon of olive oil, lemon juice, and sprinkle the mixed herbs, salt, and pepper. Toss until evenly coated.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 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 the baking sheet from the oven and allow the dish to cool slightly. Drizzle with nonfat Greek yogurt just before serving to add a cool, tangy finish.

Lemon Herb Roasted Vegetables with Crispy Chickpeas

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

Lemon Herb Roasted Vegetables with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Vegetables with Crispy Chickpeas

Enjoy a vibrant medley of roasted vegetables tossed with a zesty lemon and herb dressing, crowned with crispy, seasoned chickpeas and a cool, tangy nonfat Greek yogurt drizzle. This dish combines crunchy textures and bright flavors while delivering a hearty protein boost to keep you satisfied.

NUTRITION

538kcal
Protein
33.7g
Fat
12.4g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tbsp Lemon Juice

1 tbsp Mixed Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Drain and rinse the canned chickpeas, then pat dry with a paper towel.

  • 3

    Trim the ends of the Brussels sprouts and halve them. Slice the red bell pepper into strips, dice the zucchini, and slice the carrot into thin rounds.

  • 4

    In a large bowl, combine the chickpeas and vegetables. Drizzle with 1/2 tablespoon of olive oil, lemon juice, and sprinkle the mixed herbs, salt, and pepper. Toss until evenly coated.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 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 the baking sheet from the oven and allow the dish to cool slightly. Drizzle with nonfat Greek yogurt just before serving to add a cool, tangy finish.