Sheet Pan Roasted Chickpeas and Veggies with Greek-Tahini Drizzle

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

Sheet Pan Roasted Chickpeas and Veggies with Greek-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Veggies with Greek-Tahini Drizzle

Enjoy a vibrant and nutritious one-pan meal featuring tender roasted chickpeas and crisp, colorful veggies, finished with a creamy, tangy Greek-tahini drizzle and a sprinkle of hemp seeds for an extra protein kick. This dish is as visually appealing as it is satisfying, making it a versatile choice for any meal of the day.

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NUTRITION

616kcal
Protein
36.4g
Fat
21.8g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 cup mixed chopped veggies (bell pepper, zucchini, red onion)

1 teaspoon olive oil

1/2 cup non-fat Greek yogurt

1 tablespoon tahini

1 tablespoon hemp seeds

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chickpeas and mixed veggies with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the chickpeas and veggies in a single layer on the sheet pan. Roast for 25-30 minutes, stirring halfway through for even browning.

  • 4

    While the chickpeas and veggies are roasting, prepare the drizzle by whisking together the non-fat Greek yogurt, tahini, and lemon juice. Adjust seasonings with salt and pepper as desired.

  • 5

    Once roasted, remove the pan from the oven. Drizzle the Greek-tahini sauce evenly over the top and sprinkle with hemp seeds.

  • 6

    Serve immediately and enjoy this balanced, protein-boosting meal!

Sheet Pan Roasted Chickpeas and Veggies with Greek-Tahini Drizzle

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

Sheet Pan Roasted Chickpeas and Veggies with Greek-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Veggies with Greek-Tahini Drizzle

Enjoy a vibrant and nutritious one-pan meal featuring tender roasted chickpeas and crisp, colorful veggies, finished with a creamy, tangy Greek-tahini drizzle and a sprinkle of hemp seeds for an extra protein kick. This dish is as visually appealing as it is satisfying, making it a versatile choice for any meal of the day.

NUTRITION

616kcal
Protein
36.4g
Fat
21.8g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 cup mixed chopped veggies (bell pepper, zucchini, red onion)

1 teaspoon olive oil

1/2 cup non-fat Greek yogurt

1 tablespoon tahini

1 tablespoon hemp seeds

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chickpeas and mixed veggies with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the chickpeas and veggies in a single layer on the sheet pan. Roast for 25-30 minutes, stirring halfway through for even browning.

  • 4

    While the chickpeas and veggies are roasting, prepare the drizzle by whisking together the non-fat Greek yogurt, tahini, and lemon juice. Adjust seasonings with salt and pepper as desired.

  • 5

    Once roasted, remove the pan from the oven. Drizzle the Greek-tahini sauce evenly over the top and sprinkle with hemp seeds.

  • 6

    Serve immediately and enjoy this balanced, protein-boosting meal!