YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpeas with Spicy Herbs
Enjoy this vibrant bowl of crunchy, roasted chickpeas tossed with a blend of spicy herbs and complemented by crispy tofu cubes and nutty hemp seeds. A burst of lemon juice ties the flavors together, creating a wholesome, satisfying meal that's both hearty and full of texture.
INGREDIENTS
200g Chickpeas (roasted)
25g Hemp Seeds
100g Firm Tofu, cubed
15g Lemon Juice (from 1/2 lemon)
1 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/4 tsp Ground Cumin
Pinch of Cayenne Pepper
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the chickpeas. Pat them dry with a paper towel.
In a mixing bowl, toss the chickpeas with 1 teaspoon olive oil, smoked paprika, garlic powder, ground cumin, cayenne pepper, salt, and pepper.
Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through, until they are crispy.
While the chickpeas roast, press and cube the tofu. Optionally, lightly season the tofu with a pinch of salt and pepper and quickly pan-sear in a nonstick skillet over medium heat until edges become golden.
In a serving bowl, combine the roasted chickpeas and tofu cubes. Drizzle with fresh lemon juice and sprinkle hemp seeds over the top.
Toss gently to combine and serve warm.