NUTRITION

SERVINGS

INGREDIENTS

0.75 cup roasted Chickpeas (≈123g)

100g Tempeh

0.5 cup diced Red Bell Pepper (≈75g)

0.5 cup diced Zucchini (≈82g)

0.5 cup diced Red Onion (≈80g)

0.5 tbsp Tahini (≈7.5g)

0.5 tsp Olive Oil (≈2.5g)

1 tbsp Lemon Juice (≈15g)

1 clove Garlic, minced (≈3g)

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse and drain the chickpeas. Pat them dry with a kitchen towel. Toss the chickpeas with a small drizzle of olive oil, a pinch of salt, and your favorite spices (like smoked paprika or cumin) before spreading them on a baking sheet.

• 3

  Cut the tempeh into cubes, then season lightly with salt and pepper. Place on the baking sheet with the chickpeas.

• 4

  Dice the red bell pepper, zucchini, and red onion. Toss the vegetables with a touch of olive oil, salt, and pepper, and arrange them on the baking sheet alongside the chickpeas and tempeh.

• 5

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

• 6

  Meanwhile, prepare the creamy lemon tahini dressing by whisking together tahini, lemon juice, minced garlic, and a tablespoon of water (adding more water to achieve a smooth, pourable consistency).

• 7

  Once the roasted components are done, remove them from the oven and let them cool for a couple of minutes. Place the chickpeas, tempeh, and roasted vegetables in a bowl.

• 8

  Drizzle the lemon tahini dressing over the bowl, toss gently, and serve immediately.