NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

8 oz extra firm tofu

0 tbsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp nutritional yeast

0.5 tbsp hemp hearts

0.05 whole avocado

1 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then roll them in a clean kitchen towel to ensure they are completely dry.

• 3

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess water, then cut into 1/2-inch uniform cubes.

• 4

  In a large bowl, toss the dried chickpeas and tofu cubes with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are crunchy and the tofu is golden.

• 6

  Remove from the oven and immediately sprinkle with nutritional yeast and hemp hearts while the ingredients are still hot so they adhere.

• 7

  Place the baby spinach in a serving bowl, top with the roasted chickpea and tofu mixture, add the sliced avocado, and finish with a bright squeeze of lemon juice.