Crispy Roasted Chickpeas with Colorful Roasted Vegetables

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

Crispy Roasted Chickpeas with Colorful Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Colorful Roasted Vegetables

Enjoy a vibrant medley of roasted chickpeas paired with crisp, colorful vegetables and a boost of pea protein. This dish brings together the satisfying crunch of oven-roasted chickpeas, the natural sweetness of red bell peppers and zucchini, and the mild bite of red onion and broccoli, all lightly seasoned and finished with a splash of lemon. A perfect, protein-packed meal that delights the palate while keeping your nutritional goals in check.

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NUTRITION

559kcal
Protein
40.8g
Fat
13.7g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/2 medium Red Onion (55g)

1/2 tablespoon Olive Oil (6.8g)

1 scoop Pea Protein Powder (30g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then pat them dry with a clean towel to ensure crispiness.

  • 3

    In a bowl, toss the chickpeas with garlic powder, paprika, a pinch of salt and pepper, and half the lemon juice.

  • 4

    Spread the seasoned chickpeas on the baking sheet and roast for 20-25 minutes, stirring halfway, until they are crispy.

  • 5

    While the chickpeas roast, chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and thinly slice the red onion.

  • 6

    In a separate bowl, combine the chopped vegetables with olive oil, the remaining lemon juice, and a light sprinkle of salt and pepper.

  • 7

    Arrange the vegetables on another baking sheet and roast in the oven for about 15-18 minutes, until tender and slightly caramelized.

  • 8

    Once both chickpeas and vegetables are roasted, transfer them to a serving bowl.

  • 9

    Sprinkle the pea protein powder over the mix while the ingredients are still warm and gently toss to distribute evenly.

  • 10

    Taste and adjust seasonings as needed, then serve immediately enjoying the crunchy, protein-packed dish.

Crispy Roasted Chickpeas with Colorful Roasted Vegetables

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

Crispy Roasted Chickpeas with Colorful Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Colorful Roasted Vegetables

Enjoy a vibrant medley of roasted chickpeas paired with crisp, colorful vegetables and a boost of pea protein. This dish brings together the satisfying crunch of oven-roasted chickpeas, the natural sweetness of red bell peppers and zucchini, and the mild bite of red onion and broccoli, all lightly seasoned and finished with a splash of lemon. A perfect, protein-packed meal that delights the palate while keeping your nutritional goals in check.

NUTRITION

559kcal
Protein
40.8g
Fat
13.7g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/2 medium Red Onion (55g)

1/2 tablespoon Olive Oil (6.8g)

1 scoop Pea Protein Powder (30g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, then pat them dry with a clean towel to ensure crispiness.

  • 3

    In a bowl, toss the chickpeas with garlic powder, paprika, a pinch of salt and pepper, and half the lemon juice.

  • 4

    Spread the seasoned chickpeas on the baking sheet and roast for 20-25 minutes, stirring halfway, until they are crispy.

  • 5

    While the chickpeas roast, chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and thinly slice the red onion.

  • 6

    In a separate bowl, combine the chopped vegetables with olive oil, the remaining lemon juice, and a light sprinkle of salt and pepper.

  • 7

    Arrange the vegetables on another baking sheet and roast in the oven for about 15-18 minutes, until tender and slightly caramelized.

  • 8

    Once both chickpeas and vegetables are roasted, transfer them to a serving bowl.

  • 9

    Sprinkle the pea protein powder over the mix while the ingredients are still warm and gently toss to distribute evenly.

  • 10

    Taste and adjust seasonings as needed, then serve immediately enjoying the crunchy, protein-packed dish.