YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chickpeas and Roasted Vegetables
Enjoy a hearty and satisfying sheet pan meal featuring crispy roasted chickpeas, tender cubes of extra-firm tofu, and a colorful medley of roasted vegetables. This assembly of textures and flavors is enhanced with a drizzle of olive oil and a sprinkle of nutty hemp seeds, all roasted together to bring out natural sweetness and smoky char. Perfect for a wholesome dinner that’s as nourishing as it is delicious.
INGREDIENTS
1 cup Chickpeas (cooked, ~164g)
125 grams Extra-Firm Tofu
1 serving Mixed Roasting Vegetables (~196g; bell pepper, zucchini, red onion)
1/2 tablespoon Olive Oil
1 tablespoon Hemp Seeds
Spices: Smoked Paprika, Cumin, Salt, Pepper (to taste)
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
Rinse and drain the chickpeas, then pat them dry with a paper towel.
Cut the tofu into 1-inch cubes. Prepare the mixed vegetables by chopping a red bell pepper, zucchini, and red onion into bite-sized pieces.
In a large bowl, combine the chickpeas and tofu cubes. Drizzle with 1/2 tablespoon olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss gently until evenly coated.
Add the chopped vegetables to the bowl and mix until everything is well combined and lightly seasoned.
Spread the mixture evenly on the prepared sheet pan in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy, the tofu is slightly golden, and the vegetables are tender with roasted edges.
Remove from the oven and immediately sprinkle with hemp seeds before serving.