YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Crispy Chickpeas
A vibrant, nutrient-dense dish featuring crispy roasted chickpeas alongside tender mixed vegetables, marinated tofu cubes, and bright, added edamame. Seasoned with garlic, smoked paprika, and a touch of lemon zest, every bite delivers a satisfying crunch and a burst of fresh flavor.
INGREDIENTS
0.75 cup Canned Chickpeas (drained)
100g Extra-Firm Tofu
1 cup Shelled Edamame
2 cups Mixed Vegetables (Broccoli, Bell Peppers, Zucchini)
0.5 tbsp Olive Oil
Seasonings: Garlic Powder, Smoked Paprika, Salt, Pepper, Lemon Zest
PREPARATION
Preheat your oven to 425°F.
Rinse and drain the chickpeas. Pat them dry with a paper towel to ensure maximum crispiness.
Press the extra-firm tofu to remove excess moisture, then cut into bite-sized cubes.
In a large bowl, combine the chickpeas, tofu, and mixed vegetables. Drizzle with olive oil and sprinkle generously with garlic powder, smoked paprika, salt, pepper, and a touch of lemon zest. Toss everything until evenly coated.
Spread the mixture in a single layer on a sheet pan lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. The chickpeas should be crispy and the vegetables tender with slight char marks.
While the sheet pan is in the oven, prepare the shelled edamame by steaming or briefly boiling them until just tender, about 3-4 minutes. Drain and set aside.
Once roasted, combine the edamame with the sheet pan mixture or serve them on the side for added protein and texture.
Serve warm and enjoy this wholesome, vibrant dish.