Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon Tahini Drizzle

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

Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon Tahini Drizzle

Enjoy a vibrant, plant-powered meal featuring hearty roasted chickpeas and crispy broccoli drizzled with a zesty lemon tahini sauce, balanced with a sprinkle of tangy crumbled feta that elevates the flavors to a delightful medley of textures and tastes.

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NUTRITION

652kcal
Protein
33.5g
Fat
23g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

2 cups chopped broccoli

1 tbsp tahini

1/4 cup crumbled feta

1 tsp olive oil

Juice and zest of 1 lemon

1 tsp ground cumin

1 tsp smoked paprika

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, toss the cooked chickpeas and chopped broccoli with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.

  • 3

    Spread the seasoned chickpeas and broccoli in a single layer on the prepared sheet pan. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are slightly crispy and the broccoli edges are browned.

  • 4

    While the vegetables roast, prepare the lemon tahini drizzle. In a small bowl, whisk together the tahini, lemon juice and zest, a pinch of salt, and a splash of water until the sauce reaches a smooth, drizzlable consistency.

  • 5

    Once roasted, transfer the chickpeas and broccoli to a serving dish. Drizzle generously with the lemon tahini sauce and sprinkle the crumbled feta cheese on top.

  • 6

    Serve warm and enjoy this satisfying blend of textures and bright, zesty flavors.

Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon Tahini Drizzle

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

Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Crispy Broccoli with Lemon Tahini Drizzle

Enjoy a vibrant, plant-powered meal featuring hearty roasted chickpeas and crispy broccoli drizzled with a zesty lemon tahini sauce, balanced with a sprinkle of tangy crumbled feta that elevates the flavors to a delightful medley of textures and tastes.

NUTRITION

652kcal
Protein
33.5g
Fat
23g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

2 cups chopped broccoli

1 tbsp tahini

1/4 cup crumbled feta

1 tsp olive oil

Juice and zest of 1 lemon

1 tsp ground cumin

1 tsp smoked paprika

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, toss the cooked chickpeas and chopped broccoli with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.

  • 3

    Spread the seasoned chickpeas and broccoli in a single layer on the prepared sheet pan. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are slightly crispy and the broccoli edges are browned.

  • 4

    While the vegetables roast, prepare the lemon tahini drizzle. In a small bowl, whisk together the tahini, lemon juice and zest, a pinch of salt, and a splash of water until the sauce reaches a smooth, drizzlable consistency.

  • 5

    Once roasted, transfer the chickpeas and broccoli to a serving dish. Drizzle generously with the lemon tahini sauce and sprinkle the crumbled feta cheese on top.

  • 6

    Serve warm and enjoy this satisfying blend of textures and bright, zesty flavors.