NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted Chickpeas

1/3 cup cooked Quinoa

100g Firm Tofu

1/2 cup shelled Edamame

1 tsp Tahini

1 cup Fresh Arugula

2 tbsp Mixed Fresh Herbs

1 tbsp Fresh Lemon Juice

1 Garlic Clove

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

• 2

  In a bowl, toss the chickpeas with 1 tsp olive oil, half of the minced garlic, a pinch of salt and pepper, and a tablespoon of chopped fresh herbs. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.

• 3

  While the chickpeas roast, press the tofu to remove excess moisture, then cut it into cubes. In a non-stick skillet over medium heat, lightly sauté the tofu with a pinch of salt until all sides turn golden.

• 4

  Prepare the quinoa as per package instructions if not pre-cooked. Set aside 1/3 cup of cooked quinoa.

• 5

  For the lemon tahini drizzle, in a small bowl whisk together tahini, fresh lemon juice, the remaining minced garlic, and a splash of water if needed to thin the consistency. Stir in the remaining chopped herbs.

• 6

  In a bowl, assemble the base with fresh arugula. Add the cooked quinoa, roasted chickpeas, sautéed tofu, and 1/2 cup shelled edamame.

• 7

  Drizzle the lemon tahini sauce evenly over the bowl. Garnish with additional herbs if desired and adjust salt and pepper to taste before serving.