YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Vegetables with Crispy Chickpeas and Tofu
Savor a vibrant medley of roasted vegetables tossed in a zesty lemon-herb dressing, featuring crispy roasted chickpeas and hearty cubes of extra firm tofu. Finished with a sprinkle of tangy feta, this dish delivers a delightful balance of textures and a refreshing burst of citrus and herbs that makes every bite irresistible.
INGREDIENTS
1 cup canned chickpeas (drained)
1 cup mixed vegetables (broccoli, red bell pepper, zucchini, red onion)
100 grams extra firm tofu, cubed
1/4 cup crumbled feta cheese
1/2 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh rosemary and thyme
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss them lightly with a pinch of salt, pepper, and a dash of the chopped herbs.
On a large baking sheet, spread the chickpeas in a single layer. Roast them in the oven for 20-25 minutes until they become crispy, stirring halfway through.
While the chickpeas are roasting, prepare the vegetables by cutting broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces. Combine them with the cubed tofu in a mixing bowl.
In a small bowl, whisk together the olive oil, fresh lemon juice, remaining herbs, salt, and pepper. Drizzle the dressing over the vegetable and tofu mixture, stirring gently to coat evenly.
Spread the vegetable and tofu mixture on another baking sheet in a single layer. Roast in the oven for about 20 minutes until the vegetables are tender and lightly caramelized.
Once both the chickpeas and vegetables with tofu are roasted, gently combine them in a serving bowl. Sprinkle the crumbled feta cheese on top and adjust seasoning if necessary.
Serve warm and enjoy your nutritious, protein-packed meal.