ROASTED CHICKPEA & TOFU SALAD

• servings: 2
• total time: 45 minutes

Ingredients

300g extra-firm tofu

165g tinned chickpeas, rinsed

1 tbsp extra-virgin olive oil

1 tsp smoked paprika

½ tsp garlic powder /2 tsp ground cumin

100g mixed salad greens

150g cherry tomatoes, halved

1 medium avocado, cubed

1 tbsp nutritional yeast

2 tbsp shelled hemp seeds

FOR THE DRESSING

2 tbsp tahini

1 lemon, juiced

1 tsp maple syrup

½ tsp garlic powder

1 tbsp chilled water (to thin out, as needed)

Sea salt and freshly ground black pepper, to taste

Directions

1 Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with a sheet of parchment paper.

2 Wrap the tofu in a paper towel and squeeze it in your hands to remove any excess moisture men curt into cubes

3 Combine the tofu and chickpeas with the olive oil, smoked paprika, garlic powder and cumin in a medium mixing bowl. Toss until evenly coated.

4 Spread the tofu and chickpeas evenly on the lined baking tray. Bake for 25 minutes, flipping halfway through to ensure they crisp up evenly.

5 Meanwhile, prepare the dressing. Whisk together the tahini, lemon juice, maple syrup, garlic powder and water in a small bowl, until smooth. Add salt and black pepper, to taste.

6 Combine the mixed salad greens, tomatoes and avocado in a large salad bowl.

7 Top with the roasted tofu and chickpeas, then sprinkle with nutritional yeast.

8 Drizzle with the lemon-tahini dressing and toss to coat. Add the hemp seeds and serve immediately.

Notes

NUTRITIONAL INFO Calories (per serving) 480 | Total fat 28g saturates 49 | val 0.5sg | sugar 09 Carbs 27g | Protein 36g | Fibre 12g

Nutrition

• Calories: 480
• Total Fat: 28 g
• Saturated Fat: 4 g
• Total Carbohydrate: 27 g
• Dietary Fiber: 12 g
• Total Sugars: 5 g
• Protein: 36 g