YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Crispy Chickpeas
A vibrant, hearty dish featuring tender roasted vegetables and crispy roasted chickpeas, elevated by a sprinkle of hemp seeds and a dash of nutritional yeast for an extra protein boost. Perfectly seasoned with olive oil, salt, and pepper, this easy sheet pan meal is as nutritious as it is delicious.
INGREDIENTS
1.3 cups cooked Chickpeas (~213g)
0.5 cup broccoli florets (~45g)
0.5 cup sliced red bell pepper (~75g)
0.5 cup sliced zucchini (~65g)
0.25 cup sliced red onion (~40g)
2 tablespoons hemp seeds (~20g)
1 tablespoon nutritional yeast (~5g)
1 teaspoon olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a large bowl, combine the cooked chickpeas with a teaspoon of olive oil, salt, and pepper. Toss to coat evenly.
Arrange the chickpeas in a single layer on one side of the sheet pan.
In the same bowl, add the broccoli florets, sliced red bell pepper, zucchini, and red onion. Drizzle lightly with olive oil, and season with salt, pepper, and any additional spices like garlic powder if desired. Toss well to combine.
Spread the vegetables out on the sheet pan next to the chickpeas, ensuring there is enough space for even roasting.
Roast in the oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with slight caramelization.
Remove from the oven and immediately sprinkle the roasted mixture with hemp seeds and nutritional yeast. Toss gently to combine.
Serve warm as a hearty main dish or a satisfying side.