Name: Hearty roasted vegetable salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 6 oz extra firm tofu, pressed and cut into 3/4-inch cubes; 5 oz cauliflower florets, cut into bite-size pieces; 1 tsp extra virgin olive oil; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tbsp warm water; 2.5 oz mixed greens

Nutrition

Per serving

542 calories

Protein: 34g; 24% of calories
Carbs: 51g; 35% of calories
Fat: 26g; 41% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the dry chickpeas, tofu cubes, and cauliflower with the olive oil, cumin, smoked paprika, half the salt, and the black pepper. Spread in a single layer with space between the pieces. Roast for 15 minutes, toss the mixture, and roast for 12 minutes more until the chickpeas are crisp at the edges and the tofu is browned.
While the vegetables roast, combine the tahini, lemon juice, minced garlic, and the remaining salt in a small jar. Whisk in the warm water 1 teaspoon at a time until the dressing is smooth and pourable.
Place the mixed greens in a large bowl. Drizzle with half the dressing and toss to coat. Top the greens with the warm roasted chickpeas, tofu, and cauliflower. Drizzle the remaining dressing over the top and serve immediately.

Nutrition

Ingredients

Instructions

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