NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Chickpeas

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

2 cup Baby arugula

0.25 cup Cucumber

1 tbsp Hemp hearts

1 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tbsp Water

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 4

  Place the tofu cubes and chickpeas on the baking sheet and toss with olive oil, sea salt, and garlic powder.

• 5

  Roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are crunchy.

• 6

  In a small bowl, whisk together the tahini, lemon juice, water, and nutritional yeast until the dressing is silky and pourable.

• 7

  Place the baby arugula and diced cucumber in a large bowl.

• 8

  Add the warm roasted tofu and chickpeas to the greens, drizzle with the lemon-tahini dressing, and toss to combine.

• 9

  Top with hemp hearts and a crack of fresh black pepper before serving.