NUTRITION

SERVINGS

INGREDIENTS

0.5 cup roasted Chickpeas (82g)

200g Firm Tofu

1 Whole Wheat Tortilla (60g)

2 tbsp Hummus (30g)

2 cups Fresh Spinach (60g)

1 medium Tomato (123g)

1 half Cucumber (100g)

1 medium Red Bell Pepper (119g)

2 slices Red Onion (30g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them dry. Toss the chickpeas with a pinch of salt, pepper, and your preferred spices (such as paprika and cumin) before roasting them in the oven for 20-25 minutes until crispy.

• 3

  While the chickpeas roast, drain the tofu and cut it into cubes. Press lightly to remove excess moisture, then season with a drizzle of olive oil, salt, and pepper. For added flavor, you can marinate the tofu for 10 minutes.

• 4

  Heat a non-stick skillet over medium heat and lightly roast the tofu cubes until all sides are golden brown, about 5-7 minutes.

• 5

  Prepare the fresh vegetables by washing and slicing the tomato, cucumber, red bell pepper, and red onion. Rinse the spinach thoroughly.

• 6

  Lay the whole wheat tortilla flat and spread the hummus evenly over it.

• 7

  Layer the roasted chickpeas, tofu cubes, and fresh vegetables (spinach, tomato slices, cucumber slices, red bell pepper strips, and red onion slices) in the center of the tortilla.

• 8

  Fold the tortilla into a wrap, cutting it in half if desired, and serve immediately for a satisfying, nutrient-packed meal.