YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Bowl with Roasted Red Pepper Hummus and Fresh Vegetables
A vibrant bowl featuring roasted chickpeas for crunch, silky roasted red pepper hummus, and a medley of fresh vegetables including baby spinach and cherry tomatoes. Enhanced with baked tofu, this bowl offers a satisfying mix of textures and tangy flavors, perfect for a wholesome meal any time of day.
INGREDIENTS
150g Chickpeas
150g Firm Tofu
1/4 cup Roasted Red Pepper Hummus
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
In a bowl, toss the chickpeas with a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them out on a baking sheet.
Roast the chickpeas in the preheated oven for 20-25 minutes or until they become crispy, stirring once halfway through.
While the chickpeas are roasting, drain the tofu and press gently with paper towels. Cut the tofu into bite-sized cubes and season lightly with salt and pepper.
For a crispy texture, you can optionally sauté the tofu in a non-stick pan over medium heat for 5-7 minutes until edges turn golden. Alternatively, add the raw tofu for a softer texture.
Assemble the bowl by placing baby spinach at the base. Spoon a dollop of roasted red pepper hummus on one side.
Add the roasted chickpeas, tofu cubes, and cherry tomatoes around the hummus.
Drizzle a little extra olive oil and a sprinkle of black pepper if desired before serving.