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

Savor this hearty dish featuring perfectly crispy roasted chickpeas paired with tender, herb-infused vegetables. Roasted with a drizzle of olive oil and a sprinkle of nutritional yeast, the blend of zucchini, red bell pepper, and red onion creates a satisfying, flavorful meal that's both wholesome and invigorating.

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NUTRITION

584kcal
Protein
33.7g
Fat
13.3g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas (246g)

1 medium Zucchini (196g)

1 small Red Bell Pepper (119g)

1/2 small Red Onion (50g)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (4.5g)

Cumin, Garlic Powder, Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the cooked chickpeas, then toss them in a bowl with olive oil, a sprinkle of cumin, garlic powder, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Place them in another bowl, drizzle a small amount of olive oil, and season with your choice of herbs, salt, and pepper.

  • 5

    Spread the vegetables on a second baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 6

    Once both chickpeas and vegetables are roasted, combine them in a serving bowl.

  • 7

    Sprinkle the nutritional yeast over the mixture and gently toss to incorporate the cheesy, nutty flavor.

  • 8

    Serve warm and enjoy your nutritious, balanced meal.

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

Savor this hearty dish featuring perfectly crispy roasted chickpeas paired with tender, herb-infused vegetables. Roasted with a drizzle of olive oil and a sprinkle of nutritional yeast, the blend of zucchini, red bell pepper, and red onion creates a satisfying, flavorful meal that's both wholesome and invigorating.

NUTRITION

584kcal
Protein
33.7g
Fat
13.3g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas (246g)

1 medium Zucchini (196g)

1 small Red Bell Pepper (119g)

1/2 small Red Onion (50g)

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (4.5g)

Cumin, Garlic Powder, Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the cooked chickpeas, then toss them in a bowl with olive oil, a sprinkle of cumin, garlic powder, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Place them in another bowl, drizzle a small amount of olive oil, and season with your choice of herbs, salt, and pepper.

  • 5

    Spread the vegetables on a second baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 6

    Once both chickpeas and vegetables are roasted, combine them in a serving bowl.

  • 7

    Sprinkle the nutritional yeast over the mixture and gently toss to incorporate the cheesy, nutty flavor.

  • 8

    Serve warm and enjoy your nutritious, balanced meal.