NUTRITION

SERVINGS

INGREDIENTS

0.4 cup chickpeas

7 oz extra-firm tofu

0.5 cup shelled edamame

0.5 tbsp hemp hearts

0.13 whole avocado

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them and the cubed tofu very dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a medium bowl, toss the chickpeas and tofu with olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until golden and firm.

• 5

  While the base is roasting, steam the shelled edamame for 3-5 minutes until bright green and tender.

• 6

  In a large serving bowl, create a base with the baby spinach and top with the steamed edamame and sliced avocado.

• 7

  Remove the chickpeas and tofu from the oven and add them directly to the salad bowl.

• 8

  Finish by sprinkling the hemp hearts over the top and drizzling with fresh lemon juice for a bright, acidic balance.