NUTRITION

SERVINGS

INGREDIENTS

3/4 cup roasted chickpeas (approx. 130g)

2 oz crumbled feta cheese (approx. 56g)

1/3 cup shelled edamame (approx. 50g)

100g firm tofu

1 cup cherry tomatoes (approx. 150g)

1/2 medium cucumber (approx. 100g)

1/2 medium red bell pepper (approx. 75g)

1/8 medium red onion (approx. 15g)

1 teaspoon extra virgin olive oil

1 teaspoon lemon juice

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain the chickpeas, pat them dry with a paper towel, then toss them with a pinch of salt, pepper, and a tiny drizzle of olive oil. Roast them on a baking sheet for about 20-25 minutes until crispy, shaking the pan halfway through.

• 2

  While the chickpeas are roasting, drain the firm tofu and cut it into small cubes. Optional: Sauté the tofu in a non-stick pan over medium heat for 5-7 minutes with a touch of olive oil until lightly browned for extra crispiness.

• 3

  Prepare the fresh vegetables by halving the cherry tomatoes, slicing the cucumber and red bell pepper into bite-sized pieces, and thinly slicing the red onion.

• 4

  In a large salad bowl, combine the roasted chickpeas, tofu, shelled edamame, and the fresh vegetables.

• 5

  Sprinkle the crumbled feta cheese over the salad.

• 6

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a light dressing.

• 7

  Drizzle the dressing over the salad and toss gently to mix all the flavors.

• 8

  Serve immediately and enjoy the vibrant textures and tangy flavors of this refreshing vegetable salad.