NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned Chickpeas, drained

150 grams Extra Firm Tofu

1 cup Broccoli

1 medium Red Bell Pepper

0.5 medium Red Onion

1 small Zucchini

1 tbsp Tahini

2 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

Salt & Pepper to taste

1 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 425°F and line a sheet pan with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them dry with a paper towel. Place them in a bowl and toss with a pinch of salt, pepper, and dried oregano.

• 3

  Cut the extra firm tofu into 1-inch cubes. In a separate bowl, season the tofu lightly with salt and pepper.

• 4

  Chop the broccoli into florets, slice the red bell pepper into strips, thinly slice the red onion, and cut the zucchini into half-moons.

• 5

  Combine all the chopped vegetables with the tofu and chickpeas on the sheet pan. Drizzle lightly with any desired oil if needed, and season with a little extra salt and pepper.

• 6

  Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.

• 7

  While the pan roasts, prepare the lemon-herb tahini sauce by whisking together tahini, lemon juice, minced garlic, and chopped fresh parsley. Add a tablespoon of water if needed to reach a smooth, drizzling consistency.

• 8

  Once roasted, remove the sheet pan from the oven, drizzle the lemon-herb tahini sauce over the warm vegetables, and toss lightly to combine.

• 9

  Serve immediately and enjoy your nutritious, flavorful meal.