NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (cooked)

150 grams Extra Firm Tofu

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

0.5 tablespoon Olive Oil

Juice of 1 Lemon

Mixed Herbs & Spices to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Drain and rinse the chickpeas. Pat them dry with a paper towel. In a bowl, toss the chickpeas with a pinch of paprika, garlic powder, salt, and pepper.

• 3

  Cut the tofu into cubes and lightly toss with a sprinkle of salt and a few drops of olive oil.

• 4

  Chop the broccoli, red bell pepper, zucchini, and slice the red onion. Combine these vegetables in a large bowl.

• 5

  Drizzle the vegetables with the remaining olive oil, season with salt and pepper, and toss to coat evenly.

• 6

  On a large sheet pan, spread out the seasoned chickpeas, tofu cubes, and vegetables in a single layer.

• 7

  Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized and the chickpeas have turned crispy.

• 8

  Meanwhile, in a small bowl, whisk together lemon juice, chopped parsley (or your choice of mixed herbs), and a pinch of salt and pepper to create the dressing.

• 9

  Once roasted, remove the sheet pan from the oven and drizzle the lemon-herb dressing over the mixture, tossing gently to combine.

• 10

  Serve warm and enjoy your nutrient-packed meal.