NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

100g extra firm tofu

1 cup broccoli florets (91g)

1 medium red bell pepper (119g)

1 medium zucchini (196g)

1 small red onion (50g)

1/4 tbsp olive oil

2 tbsp lemon juice

1 garlic clove

2 tbsp fresh parsley

1/2 tsp dried thyme

1 tbsp hemp seeds

PREPARATION

• 1

  Preheat your oven to 425°F and line a sheet pan with parchment paper.

• 2

  In a large bowl, gently toss the chickpeas and cubed tofu with a drizzle of olive oil, salt, and a pinch of dried thyme.

• 3

  Spread the seasoned chickpeas and tofu evenly on the sheet pan.

• 4

  Add the broccoli florets, sliced red bell pepper, diced zucchini, and thinly sliced red onion to the pan.

• 5

  Mix all vegetables lightly with any remaining oil and thyme.

• 6

  Roast in the preheated oven for 20-25 minutes, stirring halfway through to encourage even browning.

• 7

  While the pan roasts, whisk together lemon juice, minced garlic, fresh parsley, and a tiny pinch of salt in a small bowl to make the dressing.

• 8

  Once the chickpeas, tofu, and vegetables are roasted and slightly crispy, remove the sheet pan from the oven.

• 9

  Drizzle the lemon-herb dressing over the hot roasted mixture and toss gently to combine.

• 10

  Finish by sprinkling hemp seeds on top for an extra protein boost and a nutty flavor.

• 11

  Serve immediately and enjoy your nutrient-packed meal.