INGREDIENTS

• 4 cloves garlic, pressed, divided
• 2 lemons, divided, zested and juiced
• 1/3 cup olive oil
• 1 ½ tablespoons za’atar spice blend
• 1 teaspoon dried oregano
• ½ cup chopped parsley, divided
• 1 (15 oz) can chickpeas, drained and patted dry
• 1 pint grape tomatoes
• Salt and pepper, to taste
• 2 tablespoons soy sauce or tamari
• 1 (14 oz) package firm tofu, cut into 1/2” thick slices and patted dry
• ¼ cup tahini
• 1 tablespoon honey
• 2 tablespoons water
• 1 (5 oz) bag spring greens
   

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Combine 2 cloves of garlic with zest and juice of 1 lemon, olive oil, za’atar, oregano, ¼ cup of parsley and mix until incorporated.
3. Add chickpeas and tomatoes to the prepared sheet pan and pour half of the marinade on top and toss to coat. Season with salt and pepper.
4. Roast for 15 minutes or until the tomatoes are just beginning to burst.
5. While that is roasting, add the soy sauce to the remaining marinade and pour over the tofu slices, turning to evenly coat in the marinade.
6. Add tofu slices to the sheet pan with the tomatoes and chickpeas and return to oven for another 15 minutes or until tofu begins to brown.
7. Whisk together the tahini, honey, water, zest and juice of remaining lemon and remaining 2 cloves of pressed garlic. Season to taste with salt and pepper.
8. Divide greens among four bowls and top with roasted chickpeas, tomatoes and tofu.
9. Drizzle with tahini dressing and top with remaining chopped parsley.