NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

100g tempeh

1 cup broccoli florets (91g)

1 cup red bell pepper slices (92g)

1 tsp olive oil

Half a lemon (zest and juice)

1 tsp dried thyme

1/2 tsp garlic powder

Salt & pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

• 2

  In a bowl, toss the chickpeas with half of the dried thyme, garlic powder, a pinch of salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

• 3

  Roast the chickpeas in the oven for 25-30 minutes until crispy, shaking the pan halfway through to ensure even crisping.

• 4

  While the chickpeas roast, preheat a grill pan over medium heat. Slice the tempeh into 1/4 inch pieces and season lightly with salt, pepper, and a squeeze of lemon juice.

• 5

  Grill the tempeh for about 3-4 minutes per side until golden and slightly crispy. Set aside.

• 6

  In another bowl, combine the broccoli florets and red bell pepper slices. Drizzle with 1 tsp olive oil, add the remaining thyme, and season with salt and pepper.

• 7

  Toss the vegetables to evenly coat and spread them on a separate baking sheet. Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

• 8

  Once all components are ready, combine the crispy chickpeas, roasted vegetables, and grilled tempeh on a serving plate. Zest the half lemon over the dish and drizzle with the lemon juice.

• 9

  Toss gently to incorporate the flavors and serve warm.