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 bowl featuring crispy roasted chickpeas and herbed, lemon-infused extra-firm tofu alongside a medley of roasted broccoli and red bell pepper. This dish is bright, crunchy, and satisfying, with a balance of tangy citrus and fresh herbs that elevate the hearty texture of the chickpeas and tofu.

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NUTRITION

595kcal
Protein
32.8g
Fat
25.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

170g extra-firm tofu

1 cup broccoli

1 medium red bell pepper

1 tablespoon olive oil

1 whole lemon (juice and zest)

1 tsp fresh thyme

1 tsp fresh rosemary

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Drain and rinse the chickpeas, then pat them dry. Toss them lightly with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Dice the extra-firm tofu into bite-sized cubes. In a bowl, toss the tofu with a bit of olive oil, salt, pepper, half of the lemon juice and zest, thyme, and rosemary.

  • 4

    Cut the broccoli into florets and slice the red bell pepper into strips. Toss the vegetables lightly with olive oil, salt, and pepper.

  • 5

    Place the chickpeas, tofu, and vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the tofu and vegetables are golden.

  • 6

    After roasting, transfer everything to a bowl. Drizzle any remaining lemon juice over the bowl and toss gently to incorporate the flavors.

  • 7

    Serve warm, garnished with additional fresh herbs if desired.

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 bowl featuring crispy roasted chickpeas and herbed, lemon-infused extra-firm tofu alongside a medley of roasted broccoli and red bell pepper. This dish is bright, crunchy, and satisfying, with a balance of tangy citrus and fresh herbs that elevate the hearty texture of the chickpeas and tofu.

NUTRITION

595kcal
Protein
32.8g
Fat
25.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

170g extra-firm tofu

1 cup broccoli

1 medium red bell pepper

1 tablespoon olive oil

1 whole lemon (juice and zest)

1 tsp fresh thyme

1 tsp fresh rosemary

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Drain and rinse the chickpeas, then pat them dry. Toss them lightly with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Dice the extra-firm tofu into bite-sized cubes. In a bowl, toss the tofu with a bit of olive oil, salt, pepper, half of the lemon juice and zest, thyme, and rosemary.

  • 4

    Cut the broccoli into florets and slice the red bell pepper into strips. Toss the vegetables lightly with olive oil, salt, and pepper.

  • 5

    Place the chickpeas, tofu, and vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the tofu and vegetables are golden.

  • 6

    After roasting, transfer everything to a bowl. Drizzle any remaining lemon juice over the bowl and toss gently to incorporate the flavors.

  • 7

    Serve warm, garnished with additional fresh herbs if desired.