NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted Chickpeas (164g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

0.5 cup sliced Red Onion (80g)

1 cup fresh Spinach (30g)

110g Firm Tofu, roasted cubes

1 tbsp Tahini (15g)

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

2 tbsp Water

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Toss chickpeas with a pinch of salt, pepper, and a dash of olive oil if desired, then spread them on a baking sheet and roast for about 25-30 minutes until crispy.

• 2

  While the chickpeas roast, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a separate baking sheet, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 20 minutes until tender and slightly charred.

• 3

  Cut the firm tofu into 1-inch cubes. Season with a little salt and roast alongside the vegetables for the last 15 minutes of cooking, or separately until golden.

• 4

  In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and water until it reaches a smooth, creamy consistency. Adjust the water for thickness if necessary.

• 5

  In a large bowl, combine the roasted chickpeas, vegetables, spinach, and roasted tofu. Drizzle the creamy tahini dressing over the mix and toss gently to coat all ingredients evenly.

• 6

  Serve the bowl warm, enjoying the contrast of crunchy chickpeas, tender vegetables, and the rich, tangy dressing.