NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

0.75 cup firm tofu (189g)

0.5 cup red bell pepper (75g)

0.5 cup broccoli (45g)

0.5 cup zucchini (65g)

0.25 cup red onion (40g)

1 tsp olive oil

0.5 tbsp tahini

1 tsp lemon juice

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the cooked chickpeas. Toss them with a pinch of salt, pepper, and a drizzle of olive oil.

• 3

  Cut the tofu into cubes. In a bowl, gently mix the tofu cubes with a bit of salt and pepper.

• 4

  Chop the red bell pepper, broccoli, zucchini, and red onion into bite-sized pieces.

• 5

  On a baking sheet, spread out the chickpeas and tofu, then add the chopped vegetables. Drizzle the remaining olive oil over the vegetables and toss to coat evenly.

• 6

  Roast everything in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender.

• 7

  Meanwhile, prepare the creamy tahini dressing by whisking together tahini, lemon juice, a splash of water (to reach desired consistency), and a pinch of salt and pepper in a small bowl.

• 8

  Once roasted, transfer the chickpea, tofu, and vegetables to a serving bowl. Drizzle the dressing over the top or serve on the side.

• 9

  Toss gently to combine, and enjoy your nutritious, flavorful bowl!