NUTRITION

SERVINGS

INGREDIENTS

½ avocado (100g)

¾ cup black beans (130g)

125g extra firm tofu

1/3 cup chickpeas (approx. 50g)

1/3 cup nonfat Greek yogurt (80g)

2 tbsp lime juice

4 tbsp chopped cilantro

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Press the tofu gently to remove excess moisture, then cut into bite-sized cubes. Toss the tofu with a pinch of salt, pepper, garlic powder, and paprika.

• 3

  Spread the tofu cubes on a lined baking sheet and bake for 20-25 minutes until crispy, turning halfway for even browning.

• 4

  While the tofu bakes, drain and rinse the black beans and chickpeas. Pat the chickpeas dry and toss them with a little cumin, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 15 minutes until slightly crispy.

• 5

  In a large bowl, combine the halved avocado (cut into cubes), black beans, crispy tofu, and roasted chickpeas.

• 6

  For the dressing, in a small bowl, whisk together nonfat Greek yogurt, lime juice, chopped cilantro, a pinch of garlic powder, and cumin. Adjust salt and pepper to taste.

• 7

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

• 8

  Serve immediately and enjoy the mix of creamy avocado, hearty beans, and crispy tofu and chickpeas.