Lunch Ideas
Tofu and Chickpea Bowl
A lunchbox bowl that travels: spiced roasted tofu and chickpeas over greens with a lemon-tahini drizzle. Cold or warm, it holds up all day.
430
kcal
24g
protein
40g
carbs
18g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •200 g firm tofu, pressed and cubed
- •One cup boiled chickpeas
- •1 tbsp oil
- •1 tsp paprika, half tsp cumin powder, half tsp garlic powder
- •Salt and pepper
- •2 cups mixed salad leaves and cucumber
- •Cherry tomatoes
- •For the drizzle: 1 tbsp tahini, juice of half a lemon, a little water, salt
Method
- 1.Toss the tofu and chickpeas with the oil, paprika, cumin, garlic powder, salt and pepper.
- 2.Spread on a tray and bake at 200 C for 20 minutes, or air fry for 12, until the tofu is golden and the chickpeas are crisp.
- 3.Whisk the tahini, lemon, water and salt into a pourable dressing.
- 4.Build the bowl: leaves and cucumber at the bottom, warm tofu and chickpeas on top, tomatoes, and the drizzle over everything.
Coach’s note
Pack the dressing separately if this is going in a lunchbox. Everything else can be assembled the night before and eaten cold.
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