Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

Enjoy a vibrant, nutrient-packed dish featuring crispy roasted chickpeas and a medley of colorful vegetables, all elevated by a tangy lemon-herb Greek yogurt dressing. This recipe brings together hearty textures and bright flavors for a balanced meal that nourishes and satisfies.

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NUTRITION

534kcal
Protein
32.4g
Fat
12.2g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained and rinsed)

1/2 cup Shelled Edamame (cooked)

1/2 medium Bell Pepper, cut into chunks

1/2 medium Zucchini, sliced

1/2 small Red Onion, cut into wedges

1/2 cup Broccoli Florets

1 teaspoon Olive Oil

1/4 cup Nonfat Greek Yogurt

2 tablespoons Lemon Juice

1 tablespoon Fresh Parsley (chopped)

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, toss the chickpeas with half of the olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer.

  • 3

    In a mixing bowl, combine the bell pepper, zucchini, red onion, broccoli, and edamame. Drizzle with the remaining olive oil, and season lightly with salt and pepper.

  • 4

    Arrange the vegetable mixture on a separate section of the sheet pan next to the chickpeas.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.

  • 6

    While the chickpeas and vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, chopped parsley, and a pinch of salt and pepper in a small bowl.

  • 7

    Once roasted, remove the pan from the oven and drizzle the lemon-herb dressing over the chickpeas and vegetables, or serve it on the side for dipping.

  • 8

    Garnish with additional fresh parsley if desired and serve warm.

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Chickpeas with Lemon-Herb Dressing

Enjoy a vibrant, nutrient-packed dish featuring crispy roasted chickpeas and a medley of colorful vegetables, all elevated by a tangy lemon-herb Greek yogurt dressing. This recipe brings together hearty textures and bright flavors for a balanced meal that nourishes and satisfies.

NUTRITION

534kcal
Protein
32.4g
Fat
12.2g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained and rinsed)

1/2 cup Shelled Edamame (cooked)

1/2 medium Bell Pepper, cut into chunks

1/2 medium Zucchini, sliced

1/2 small Red Onion, cut into wedges

1/2 cup Broccoli Florets

1 teaspoon Olive Oil

1/4 cup Nonfat Greek Yogurt

2 tablespoons Lemon Juice

1 tablespoon Fresh Parsley (chopped)

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, toss the chickpeas with half of the olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer.

  • 3

    In a mixing bowl, combine the bell pepper, zucchini, red onion, broccoli, and edamame. Drizzle with the remaining olive oil, and season lightly with salt and pepper.

  • 4

    Arrange the vegetable mixture on a separate section of the sheet pan next to the chickpeas.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.

  • 6

    While the chickpeas and vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, chopped parsley, and a pinch of salt and pepper in a small bowl.

  • 7

    Once roasted, remove the pan from the oven and drizzle the lemon-herb dressing over the chickpeas and vegetables, or serve it on the side for dipping.

  • 8

    Garnish with additional fresh parsley if desired and serve warm.