NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (canned, drained)

160g Extra Firm Tofu

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1/2 cup Broccoli Florets

1 teaspoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Parsley & Basil)

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a bowl, combine the chickpeas with half of the olive oil, a pinch of salt, and any desired spices (such as paprika or cumin) for extra crispiness. Spread them out on a sheet pan.

• 3

  Cut the extra firm tofu into bite-sized cubes. In a separate bowl, gently toss the tofu with a splash of olive oil and a pinch of salt.

• 4

  Chop the red bell pepper, zucchini, red onion, and broccoli into evenly sized pieces. Place them on the sheet pan with the chickpeas.

• 5

  Place the tofu cubes on the same sheet pan, ensuring everything is in a single layer for even roasting.

• 6

  Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas and tofu edges are crispy.

• 7

  While the pan roasts, prepare the dressing by mincing the garlic and combining it in a small bowl with lemon juice, fresh herbs, and a dash of salt and pepper.

• 8

  Once the vegetables, chickpeas, and tofu are roasted, remove the pan from the oven and drizzle the lemon-herb dressing over the top. Toss gently to combine.

• 9

  Serve warm and enjoy your vibrant, protein-packed sheet pan delight.