Roasted Vegetable Medley with Crispy Chickpeas

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

Roasted Vegetable Medley with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Crispy Chickpeas

Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas, complemented by a refreshing Greek yogurt dip. This dish offers a delightful mix of textures and flavors, with tender roasted bell pepper, zucchini, eggplant, and red onion enhanced by a touch of olive oil and spices. The crispy chickpeas add a satisfying crunch, making it a balanced, nourishing meal ideal for any time of day.

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NUTRITION

535kcal
Protein
33.4g
Fat
12.9g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (101g)

1 small Eggplant (150g)

1/2 medium Red Onion (55g)

1/2 tbsp Olive Oil (7g)

150g Nonfat Greek Yogurt

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Cut the red bell pepper, zucchini, eggplant, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the chopped vegetables and chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 5

    Spread the vegetable and chickpea mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through until the vegetables are tender and the chickpeas are crispy.

  • 7

    Meanwhile, prepare the Greek yogurt dip by placing the yogurt in a small bowl and seasoning lightly with salt and pepper if desired.

  • 8

    Once roasted, remove the vegetables and chickpeas from the oven and serve warm alongside the Greek yogurt dip.

Roasted Vegetable Medley with Crispy Chickpeas

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

Roasted Vegetable Medley with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Crispy Chickpeas

Enjoy a vibrant medley of roasted vegetables paired with crispy chickpeas, complemented by a refreshing Greek yogurt dip. This dish offers a delightful mix of textures and flavors, with tender roasted bell pepper, zucchini, eggplant, and red onion enhanced by a touch of olive oil and spices. The crispy chickpeas add a satisfying crunch, making it a balanced, nourishing meal ideal for any time of day.

NUTRITION

535kcal
Protein
33.4g
Fat
12.9g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (101g)

1 small Eggplant (150g)

1/2 medium Red Onion (55g)

1/2 tbsp Olive Oil (7g)

150g Nonfat Greek Yogurt

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Cut the red bell pepper, zucchini, eggplant, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the chopped vegetables and chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 5

    Spread the vegetable and chickpea mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through until the vegetables are tender and the chickpeas are crispy.

  • 7

    Meanwhile, prepare the Greek yogurt dip by placing the yogurt in a small bowl and seasoning lightly with salt and pepper if desired.

  • 8

    Once roasted, remove the vegetables and chickpeas from the oven and serve warm alongside the Greek yogurt dip.