Roasted Vegetable Casserole with Crispy Chickpeas

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

Roasted Vegetable Casserole with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Casserole with Crispy Chickpeas

Tender roasted broccoli and cauliflower florets baked in a savory egg white custard and topped with golden, spice-rubbed chickpeas for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

519kcal
Protein
47.8g
Fat
10.6g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

0.75 cup Egg whites

1 cup Broccoli florets

1 cup Cauliflower florets

2 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    In a large mixing bowl, toss the chickpeas, broccoli, and cauliflower with the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

  • 3

    Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 minutes until the vegetables are tender-crisp and the chickpeas are golden.

  • 4

    Transfer the roasted mixture into a small oven-safe casserole dish and sprinkle the nutritional yeast evenly over the top.

  • 5

    Pour the liquid egg whites over the vegetables and return the dish to the oven for 12 to 15 minutes until the custard is fully set and the top is slightly firm.

Roasted Vegetable Casserole with Crispy Chickpeas

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

Roasted Vegetable Casserole with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Casserole with Crispy Chickpeas

Tender roasted broccoli and cauliflower florets baked in a savory egg white custard and topped with golden, spice-rubbed chickpeas for a satisfying crunch.

NUTRITION

519kcal
Protein
47.8g
Fat
10.6g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

0.75 cup Egg whites

1 cup Broccoli florets

1 cup Cauliflower florets

2 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    In a large mixing bowl, toss the chickpeas, broccoli, and cauliflower with the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

  • 3

    Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 minutes until the vegetables are tender-crisp and the chickpeas are golden.

  • 4

    Transfer the roasted mixture into a small oven-safe casserole dish and sprinkle the nutritional yeast evenly over the top.

  • 5

    Pour the liquid egg whites over the vegetables and return the dish to the oven for 12 to 15 minutes until the custard is fully set and the top is slightly firm.