Crispy Lemon-Herb Chickpea and Roasted Vegetable Bowl

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

Crispy Lemon-Herb Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chickpea and Roasted Vegetable Bowl

A vibrant, satisfying bowl featuring crispy roasted chickpeas, golden pan-toasted tofu, and a medley of colorful roasted vegetables, all brightened with a zesty lemon-herb dressing. Every bite is a perfect balance of crunch, tenderness, and tangy freshness, ideal for a nutrient-packed meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
37.7g
Fat
21.1g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

½ cup Cooked Chickpeas

½ cup Shelled Edamame

1 cup Mixed Roasted Vegetables (Bell Peppers, Zucchini, Red Onion)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs & Lemon Zest

Seasonings (Salt, Pepper, Garlic Powder) to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss chickpeas with a small drizzle of olive oil, salt, and garlic powder. Roast them on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture. Cut the tofu into cubes and lightly coat with a pinch of salt and pepper.

  • 3

    In a non-stick pan, heat a small amount of olive oil over medium-high heat. Sauté the tofu cubes until all sides are golden brown, about 6-8 minutes.

  • 4

    Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with salt, pepper, and a dash of olive oil, then spread on a baking sheet. Roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a small bowl, whisk together lemon juice, fresh chopped herbs, lemon zest, and a tiny drizzle of olive oil to form the dressing.

  • 6

    In a large bowl, combine the roasted tofu, crispy chickpeas, edamame, and roasted vegetables. Drizzle the lemon-herb dressing over the mixture and toss gently to combine.

  • 7

    Adjust seasonings as needed and serve warm or at room temperature.

Crispy Lemon-Herb Chickpea and Roasted Vegetable Bowl

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

Crispy Lemon-Herb Chickpea and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chickpea and Roasted Vegetable Bowl

A vibrant, satisfying bowl featuring crispy roasted chickpeas, golden pan-toasted tofu, and a medley of colorful roasted vegetables, all brightened with a zesty lemon-herb dressing. Every bite is a perfect balance of crunch, tenderness, and tangy freshness, ideal for a nutrient-packed meal any time of the day.

NUTRITION

506kcal
Protein
37.7g
Fat
21.1g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

½ cup Cooked Chickpeas

½ cup Shelled Edamame

1 cup Mixed Roasted Vegetables (Bell Peppers, Zucchini, Red Onion)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs & Lemon Zest

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss chickpeas with a small drizzle of olive oil, salt, and garlic powder. Roast them on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture. Cut the tofu into cubes and lightly coat with a pinch of salt and pepper.

  • 3

    In a non-stick pan, heat a small amount of olive oil over medium-high heat. Sauté the tofu cubes until all sides are golden brown, about 6-8 minutes.

  • 4

    Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with salt, pepper, and a dash of olive oil, then spread on a baking sheet. Roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a small bowl, whisk together lemon juice, fresh chopped herbs, lemon zest, and a tiny drizzle of olive oil to form the dressing.

  • 6

    In a large bowl, combine the roasted tofu, crispy chickpeas, edamame, and roasted vegetables. Drizzle the lemon-herb dressing over the mixture and toss gently to combine.

  • 7

    Adjust seasonings as needed and serve warm or at room temperature.