NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (cooked)

1/2 medium Sweet Potato

5 ounces Firm Tofu

2 cups Mixed Greens

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Rinse and drain the cooked chickpeas. Toss them with smoked paprika, garlic powder, a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until slightly crispy.

• 3

  Peel (if desired) and dice the sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, then roast in the oven for 20 minutes or until tender. You can roast these on a separate tray or with the chickpeas if space allows.

• 4

  While the chickpeas and sweet potato roast, cut the firm tofu into cubes. Optionally, you can pan-sear the tofu in a non-stick skillet over medium heat for 3-4 minutes on each side for extra texture.

• 5

  In a small bowl, prepare the creamy tahini dressing by mixing tahini, lemon juice, a splash of water (to thin as needed), and a pinch of salt. Adjust the consistency until smooth and creamy.

• 6

  In a large bowl, combine the mixed greens, roasted chickpeas, roasted sweet potato, and tofu.

• 7

  Drizzle the tahini dressing over the salad and toss gently to combine all ingredients.

• 8

  Serve immediately and enjoy this hearty, nutrient-packed salad.