Name: Crispy Roasted Vegetables with Lemon-Herb Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked chickpeas (~240g); 100g firm tofu; 1 cup broccoli (91g); 0.5 medium zucchini (~100g); 1 cup red bell pepper (~100g); 0.25 medium red onion (~40g); 2 tbsp fresh lemon juice; 2 garlic cloves; 2 tbsp fresh parsley; 2 tsp olive oil; Salt and black pepper to taste

Crispy Roasted Vegetables with Lemon-Herb Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetables with Lemon-Herb Chickpeas

Enjoy a vibrant medley of crispy roasted vegetables paired with zesty lemon-herb chickpeas and lightly pan-seared tofu. This colorful plate features tender broccoli, sweet red bell pepper, and delicate red onion, all roasted to perfection and finished with a bright squeeze of lemon and fragrant herbs. Each bite offers a delightful crunch and a burst of flavor, making it a balanced and satisfying meal ideal for any time of day.

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NUTRITION

Protein

35.7g

Fat

15.8g

Carbs

92.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (~240g)

100g firm tofu

1 cup broccoli (91g)

0.5 medium zucchini (~100g)

1 cup red bell pepper (~100g)

0.25 medium red onion (~40g)

2 tbsp fresh lemon juice

2 garlic cloves

2 tbsp fresh parsley

2 tsp olive oil

Salt and black pepper to taste

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PREPARATION

1
Preheat the oven to 425°F (220°C).
2
In a large bowl, combine the chickpeas with one teaspoon of olive oil, minced garlic, half of the lemon juice, chopped parsley, salt, and black pepper. Toss until the chickpeas are evenly coated.
3
Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, stirring halfway through, until they become crispy.
4
While the chickpeas are roasting, prepare the vegetables. Cut the broccoli into florets, slice the red bell pepper into strips, thinly slice the red onion, and cut the zucchini into half-moons.
5
Toss the vegetables with the remaining olive oil, a pinch of salt, and black pepper. Arrange them on a separate baking sheet.
6
Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized, stirring once for even cooking.
7
Meanwhile, cut the tofu into cubes. In a non-stick skillet over medium heat, lightly sear the tofu cubes for 5-7 minutes until all sides are golden. Season with a little salt and pepper.
8
Once everything is cooked, combine the roasted chickpeas, vegetables, and tofu in a serving bowl.
9
Drizzle with the remaining lemon juice and garnish with additional fresh parsley, if desired. Serve warm and enjoy!