NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (garbanzo beans), rinsed and dried

100g tempeh, sliced

1/2 cup cherry tomatoes

1/2 cup diced cucumber

1/2 medium red bell pepper, diced

1 cup fresh spinach

1/4 cup thinly sliced red onion

1 tsp olive oil

1 tbsp fresh lemon juice

1 tsp ground cumin

1 tsp paprika

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat them dry with a paper towel.

• 2

  In a bowl, toss the chickpeas with half of the olive oil, ground cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

• 3

  While the chickpeas roast, slice the tempeh into bite-sized pieces. Heat a non-stick skillet over medium heat with the remaining olive oil. Sauté the tempeh for 4-5 minutes on each side until golden and slightly crispy.

• 4

  Prepare the fresh vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and thinly slicing the red onion. Toss these with the fresh spinach in a large mixing bowl.

• 5

  Once the chickpeas and tempeh are ready, add them to the bowl with the vegetables. Drizzle the fresh lemon juice over the top and gently toss everything together to combine.

• 6

  Adjust salt and pepper to taste. Serve immediately and enjoy this crunchy, flavorful bowl that balances warm roasted elements with crisp, fresh veggies.