Eat to Energise and Release Body Fat › Energise Recipe 86

Sheet Pan Roasted Chickpeas, Courgette and Tomatoes with Vegan Feta

Prep 5 min · Cook 25 min · Serves 4

Ingredients

• 1 batch vegan feta (marinated tofu, olives, oregano, lemon)
• 15 oz chickpeas, drained and patted dry
• 12 oz cherry tomatoes
• 2 medium courgettes, quartered
• 8 whole garlic cloves (optional)
• 1 tsp dried oregano
• 2 tsp dried basil
• 1 tbsp nutritional yeast
• 1 tsp onion powder (optional)
• Salt and black pepper, to taste
• Fresh herbs, chopped, to taste
• Lemon wedges, to serve

Method

1. Preheat the oven to 425°F and line a sheet pan with parchment.
2. Combine the vegan feta with its marinade, chickpeas, tomatoes, courgette, garlic, nutritional yeast, and spices in a large bowl.
3. Spread in an even layer on the pan and roast 25 minutes, flipping halfway, until the tomatoes and garlic caramelize.
4. Scatter fresh herbs over the top.
5. Serve as is, or over grains or pasta, with a lemon wedge.

Highlights: 9g fibre, 328mg calcium and 890mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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