NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (240g)

150g Firm Tofu

1/2 cup Mixed Bell Pepper (75g)

1/4 cup Zucchini (50g)

1/4 cup Red Onion (35g)

1 tbsp Tahini (15g)

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss them with a bit of salt, pepper, and a drizzle of olive oil.

• 3

  Cut the firm tofu into 1-inch cubes. In a bowl, gently toss tofu with a pinch of salt and pepper.

• 4

  Chop the bell pepper, zucchini, and red onion into bite-size pieces. Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

• 5

  Spread the chickpeas, tofu cubes, and vegetables on the baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the tofu and vegetables show golden edges.

• 6

  While the bowl elements are roasting, prepare the tahini dressing. In a small bowl, combine tahini, lemon juice, minced garlic, and a touch of water to thin it out if necessary. Mix until smooth.

• 7

  Once roasted, remove the chickpeas, tofu, and vegetables from the oven. Transfer them to a serving bowl and drizzle the creamy tahini dressing over the top.

• 8

  Gently toss to combine all the flavors and serve warm. Adjust seasoning with extra salt and pepper if needed.