YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Crispy Chickpeas
Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas, finished with a tangy sprinkle of feta and hemp seeds. This dish is a perfect balance of textures and flavors, combining smoky roasted chickpeas with tender, caramelized veggies for a satisfying meal.
INGREDIENTS
1.4 cups Chickpeas (drained)
1 medium Red Bell Pepper
1 small Zucchini
0.5 medium Red Onion
0.5 cup Cherry Tomatoes
0.25 cup Feta Cheese, crumbled
1 tsp Hemp Seeds
0.5 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.
Chop the red bell pepper into strips, slice the zucchini into rounds, cut the red onion into wedges, and halve the cherry tomatoes.
In a large bowl, combine the chickpeas with 0.5 tsp of olive oil, a pinch of salt, pepper, and any desired spices such as smoked paprika. Toss until evenly coated.
Add the chopped vegetables to the bowl and toss gently to mix with the seasoned chickpeas.
Spread the vegetable and chickpea mixture evenly on the prepared sheet pan.
Roast in the oven for 20-25 minutes, stirring once halfway through to ensure even roasting, until the chickpeas are crispy and the vegetables are tender with slight charred edges.
Remove from the oven and sprinkle the crumbled feta cheese over the top while still warm.
Finish by sprinkling 1 tsp of hemp seeds over the dish for an extra protein boost.
Serve warm and enjoy your hearty, nutrient-packed meal.