NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

1/2 cup shelled edamame (50g)

100g firm tofu

1/2 cup diced red bell pepper (75g)

1/2 cup sliced zucchini (62g)

1/4 cup sliced red onion (40g)

1 tsp extra-virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic, minced

1/2 tsp paprika

1/2 tsp cumin powder

Salt & black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  In a bowl, toss the chickpeas with half of the olive oil, paprika, cumin, salt, and black pepper. Spread them evenly on the baking sheet.

• 3

  Roast the chickpeas in the oven for 25-30 minutes until they become crispy. Stir halfway through to ensure even roasting.

• 4

  While the chickpeas roast, prepare the vegetables. In a separate bowl, combine the diced red bell pepper, sliced zucchini, and red onion.

• 5

  Cube the firm tofu and add it along with the shelled edamame to the vegetables. Drizzle a small amount of olive oil, and season lightly with salt and pepper.

• 6

  For the creamy tahini dressing, whisk together tahini, lemon juice, minced garlic, and a splash of water to achieve a drizzle-able consistency. Adjust seasoning with salt and pepper.

• 7

  Once the chickpeas are crispy and golden, remove from the oven. Combine them with the veggie, tofu, and edamame mixture in a large bowl.

• 8

  Drizzle the tahini dressing over the bowl, toss gently to combine, and serve immediately.