Name: Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 cups cooked chickpeas; 1 cup chopped broccoli; 1 medium red bell pepper; 1 small zucchini; 1/4 tsp olive oil; 1 tbsp lemon juice; 1/2 tbsp nutritional yeast; 1/2 tsp dried thyme; Salt & black pepper to taste

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Lemon-Herb Chickpeas

Enjoy a vibrant medley of oven-roasted vegetables paired with crispy, tangy lemon-herb chickpeas, elevated by a delicate drizzle of olive oil and a hint of nutritional yeast for an extra savory touch. This dish offers a beautiful balance of textures and bright flavors that work perfectly for a wholesome, satisfying meal any time of day.

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NUTRITION

Protein

31.6g

Fat

8.8g

Carbs

103.5g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked chickpeas

1 cup chopped broccoli

1 medium red bell pepper

1 small zucchini

1/4 tsp olive oil

1 tbsp lemon juice

1/2 tbsp nutritional yeast

1/2 tsp dried thyme

Salt & black pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
In a large bowl, gently toss the chickpeas with olive oil, lemon juice, dried thyme, salt, and pepper.
3
Arrange the chickpeas on a sheet pan lined with parchment paper.
4
Add the chopped broccoli, sliced red bell pepper, and sliced zucchini to the pan. Drizzle lightly with a bit more lemon juice if desired and season with salt and pepper.
5
Roast in the oven for about 20-25 minutes, stirring halfway through, until the chickpeas turn crispy and the vegetables are tender with slight charred edges.
6
Remove from the oven and, if desired, sprinkle with nutritional yeast for an extra umami flavor.
7
Serve warm and enjoy this vibrant, nutrient-packed dish.