NUTRITION

SERVINGS

INGREDIENTS

1/2 cup cooked Chickpeas

1/2 cup cooked Quinoa

150g Firm Tofu, cubed

1/2 cup Shelled Edamame

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic, minced

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (205°C). Rinse and drain the cooked chickpeas and pat them dry with a paper towel.

• 2

  In a bowl, toss the chickpeas with a drizzle of olive oil, salt, pepper, and any additional spices you enjoy (paprika or cumin works well). Spread them out on a baking sheet and roast for 20-25 minutes or until crispy, shaking the pan halfway through.

• 3

  While the chickpeas roast, prepare the tofu. Cube the tofu and season lightly with salt and pepper. Optionally, you can bake the tofu in the oven (at 400°F for 20 minutes) for a firmer texture.

• 4

  In another small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until smooth to create your dressing.

• 5

  In a large mixing bowl, combine the cooked quinoa, shelled edamame, fresh spinach, and halved cherry tomatoes.

• 6

  Once the chickpeas (and tofu if baked) are ready, add them to the bowl along with the chopped fresh parsley and cilantro.

• 7

  Drizzle the lemon-tahini dressing over the bowl and gently toss all ingredients to ensure even distribution.

• 8

  Serve immediately and enjoy your nutrient-dense, crispy roasted chickpea bowl!