NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted chickpeas (≈164 g)

150 grams extra-firm tofu

1 hard-boiled egg

1/2 cup diced cucumber (≈52 g)

1/2 cup halved cherry tomatoes (≈75 g)

1/4 cup diced red onion (≈40 g)

1/2 cup diced bell pepper (≈75 g)

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain chickpeas, pat them dry, toss with a drizzle of olive oil, salt, pepper, and any preferred spices (like cumin or smoked paprika) then roast on a baking sheet for 20-25 minutes until crisp.

• 2

  While the chickpeas roast, press and cube the extra-firm tofu. Optionally, you can lightly pan-sear the tofu cubes in a non-stick pan for 3-4 minutes on each side to enhance texture.

• 3

  Prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the red onion, and dice the bell pepper. Place all vegetables in a large mixing bowl.

• 4

  Peel and slice the hard-boiled egg, then add it to the bowl.

• 5

  In a small bowl, whisk together lemon juice, a teaspoon of extra virgin olive oil, chopped fresh parsley, a pinch of salt, and freshly ground black pepper to create the lemon-herb dressing.

• 6

  Once the chickpeas are roasted (let them cool slightly), add them along with the tofu cubes to the vegetable mixture.

• 7

  Drizzle the lemon-herb dressing over the salad and gently toss everything together until evenly coated.

• 8

  Serve immediately and enjoy this refreshing, protein-packed salad suitable for any meal of the day.