YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpeas with Fresh Greens and Lemon-Tahini Dressing
Enjoy a vibrant and satisfying bowl featuring crispy roasted chickpeas paired with tender roasted tofu on a bed of fresh mixed greens, all drizzled generously with a zesty lemon-tahini dressing. This dish delivers a perfect balance of crunch, creaminess, and zest, making it a wholesome meal for breakfast, lunch, or dinner.
INGREDIENTS
1 cup roasted Chickpeas (164 g)
5 ounces roasted Extra-Firm Tofu (141 g)
2 cups Mixed Greens (60 g)
1 tbsp Tahini
1 tbsp Hemp Seeds
2 tbsp Fresh Lemon Juice
Seasonings: cumin, garlic powder, salt & pepper
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a pinch of cumin, garlic powder, salt, and pepper.
Spread the chickpeas evenly on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, press the extra-firm tofu lightly to remove excess moisture. Cut the tofu into cubes and season lightly with salt, pepper, and a dash of cumin.
Place the tofu cubes on a separate baking sheet lined with parchment and roast in the same oven for about 20 minutes, or until golden and slightly crispy.
In a small bowl, whisk together tahini and fresh lemon juice. Adjust with a little water if needed to achieve a smooth, drizzle-able consistency, and add a pinch of salt and pepper to taste.
Assemble your dish by placing the mixed greens in a bowl, topping them with the roasted chickpeas and tofu cubes.
Drizzle the lemon-tahini dressing over the bowl, and sprinkle with hemp seeds for an added boost of protein and crunch.
Serve immediately and enjoy this fresh, protein-packed meal!