NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

8 oz extra firm tofu

1 cup broccoli

0.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 cup non-fat Greek yogurt

0.5 tsp tahini

1 tbsp lemon juice

1 tbsp nutritional yeast

0.5 tbsp hemp seeds

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 pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  Press the extra firm tofu to remove excess moisture and cut into 1/2-inch cubes.

• 4

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

• 5

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

• 6

  While the vegetables roast, whisk together the Greek yogurt, tahini, lemon juice, and nutritional yeast in a small bowl until smooth.

• 7

  Transfer the roasted vegetable and protein mixture to a serving bowl.

• 8

  Drizzle with the creamy lemon-tahini dressing and garnish with hemp seeds before serving.