NUTRITION

SERVINGS

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Shelled Edamame (67g)

4 ounces Extra-Firm Tofu (113g)

2 cups Mixed Greens (85g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs, chopped

Seasonings: smoked paprika, salt, pepper

PREPARATION

• 1

  Preheat oven to 400°F. Rinse and drain chickpeas, then pat dry with a towel. Toss chickpeas with a drizzle of olive oil, smoked paprika, salt, and pepper.

• 2

  Spread chickpeas on a baking sheet in a single layer and roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through for even browning.

• 3

  While chickpeas are roasting, drain extra-firm tofu and cut into cubes. In a non-stick skillet over medium heat, sauté tofu for about 5-7 minutes until lightly golden on all sides. Set aside.

• 4

  Briefly blanch the shelled edamame in boiling water for 2 minutes, then drain and rinse with cold water.

• 5

  In a large salad bowl, combine mixed greens, the sautéed tofu, and edamame.

• 6

  Prepare the lemon-herb dressing by whisking together lemon juice, olive oil, and freshly chopped herbs. Adjust the seasoning with salt and pepper.

• 7

  Once the chickpeas are roasted and crispy, allow them to cool slightly before adding to the salad bowl.

• 8

  Drizzle the lemon-herb dressing over the salad and gently toss to combine all ingredients. Serve immediately for a refreshing, protein-packed meal.