Crispy Sheet Pan Roasted Vegetables with Chickpeas and Lemon Herb Dressing

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

Crispy Sheet Pan Roasted Vegetables with Chickpeas and Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Vegetables with Chickpeas and Lemon Herb Dressing

Enjoy a vibrant medley of roasted vegetables tossed with crispy chickpeas and edamame, all brightened up with a zesty lemon herb dressing. This dish offers a delightful combination of textures and flavors, from the tender, caramelized veggies to the crunchy, well-seasoned chickpeas and the refreshing, tangy dressing.

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NUTRITION

592kcal
Protein
33.5g
Fat
20.2g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Chickpeas (148g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

0.67 cup Shelled Edamame (100g approx)

0.5 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the cooked chickpeas, broccoli florets, sliced red bell pepper, sliced zucchini, and shelled edamame. Toss gently.

  • 3

    Drizzle with olive oil, then season with salt and pepper. Toss again to evenly coat all the vegetables and chickpeas.

  • 4

    Spread the mixture evenly on the prepared sheet pan in a single layer to ensure crispiness.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are lightly crispy.

  • 6

    While the veggies roast, prepare the lemon herb dressing by whisking together lemon juice, minced garlic, and chopped fresh parsley. Adjust seasoning with salt and pepper.

  • 7

    Once roasted, remove the sheet pan from the oven and transfer the vegetables and chickpeas to a serving bowl.

  • 8

    Drizzle the lemon herb dressing over the roasted mixture and toss gently to combine before serving.

Crispy Sheet Pan Roasted Vegetables with Chickpeas and Lemon Herb Dressing

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

Crispy Sheet Pan Roasted Vegetables with Chickpeas and Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Vegetables with Chickpeas and Lemon Herb Dressing

Enjoy a vibrant medley of roasted vegetables tossed with crispy chickpeas and edamame, all brightened up with a zesty lemon herb dressing. This dish offers a delightful combination of textures and flavors, from the tender, caramelized veggies to the crunchy, well-seasoned chickpeas and the refreshing, tangy dressing.

NUTRITION

592kcal
Protein
33.5g
Fat
20.2g
Carbs
80.4g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Chickpeas (148g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

0.67 cup Shelled Edamame (100g approx)

0.5 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the cooked chickpeas, broccoli florets, sliced red bell pepper, sliced zucchini, and shelled edamame. Toss gently.

  • 3

    Drizzle with olive oil, then season with salt and pepper. Toss again to evenly coat all the vegetables and chickpeas.

  • 4

    Spread the mixture evenly on the prepared sheet pan in a single layer to ensure crispiness.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are lightly crispy.

  • 6

    While the veggies roast, prepare the lemon herb dressing by whisking together lemon juice, minced garlic, and chopped fresh parsley. Adjust seasoning with salt and pepper.

  • 7

    Once roasted, remove the sheet pan from the oven and transfer the vegetables and chickpeas to a serving bowl.

  • 8

    Drizzle the lemon herb dressing over the roasted mixture and toss gently to combine before serving.