NUTRITION

SERVINGS

INGREDIENTS

1.4 cups roasted Chickpeas (~230g)

100g Firm Tofu

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1/3 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (chopped)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain chickpeas; pat dry with a paper towel.

• 3

  In a bowl, toss chickpeas with a splash of olive oil, salt, pepper, and half of the chopped herbs.

• 4

  Spread chickpeas on a baking sheet and roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through.

• 5

  While the chickpeas roast, chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, lemon juice, salt, pepper, and herbs.

• 6

  Place the vegetables on a separate baking sheet and roast for 20-25 minutes until tender and slightly charred.

• 7

  Cube the firm tofu and, if desired, lightly sauté it in a non-stick pan with a pinch of salt to enhance texture before adding.

• 8

  Once everything is roasted, gently combine the crispy chickpeas, roasted vegetables, and tofu in a serving bowl.

• 9

  Drizzle any remaining lemon juice over the top and adjust seasoning to taste before serving.