Roasted Harissa Chickpeas with Feta & Tofu Medley
This one-pan wonder delivers the bold, spicy flavors of baked harissa feta you love, cleverly re-engineered for a healthier lifestyle. By pairing savory feta with protein-rich tofu and hearty farro, you get a complete, satisfying, and truly Mediterranean meal straight from the oven.
Servings 6
Calories 315kcal
Ingredients
- 1 8-ounce block extra-firm tofu
- 1 large lemon zested and juiced
- 3 tablespoons extra virgin olive oil divided
- 1 bunch Swiss chard
- 1 large red onion cut into 1-inch wedges
- 1 red bell pepper cut into 1-inch pieces
- 6 cloves garlic thinly sliced
- Freshly ground black pepper
- ¼ cup harissa paste spice levels vary, adjust to your taste
- 1 tablespoon tomato paste
- 2 Medjool dates pitted and very finely chopped
- ½ teaspoon smoked paprika
- 1 tablespoon fresh oregano chopped
- 3 cups cooked chickpeas from two 15-ounce cans, low-sodium, rinsed and drained
- 1 cup cooked farro
- 1 4-ounce block feta cheese, patted dry and cut into 4 large squares
- Fresh chopped parsley for garnish
- Aleppo pepper or red pepper flakes for garnish
Instructions
- Preheat your oven to 425°F (220°C). Press the tofu for at least 15 minutes to remove as much water as possible; this is key for a firm, meaty texture. Cut the pressed tofu into 1-inch cubes. In a small bowl, toss the tofu with the zest of half the lemon, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil. Set aside to marinate.
- Separate the Swiss chard stems from the leaves. Chop the stems into 1-inch pieces and roughly chop the leaves, keeping them separate for later.
- On a large, rimmed baking sheet, combine the chard stems, red onion wedges, red bell pepper pieces, and sliced garlic. Drizzle with the remaining 2 tablespoons of extra virgin olive oil and a few grinds of black pepper. Toss to coat and arrange in an even layer. Roast for 15 minutes until the vegetables begin to soften and char at the edges.
- While the vegetables roast, prepare the sauce. In a medium mixing bowl, whisk together the harissa paste, tomato paste, the remaining lemon juice and zest, finely chopped dates, smoked paprika, and fresh oregano to form a smooth, emulsified paste.
- Add the rinsed chickpeas and cooked farro to the harissa mixture, stirring until everything is thoroughly coated.
- Remove the baking sheet from the oven. Scatter the chopped chard leaves over the hot vegetables, then pour the chickpea-farro mixture evenly over the top.
- Gently nestle the marinated tofu cubes and the feta blocks into the chickpea mixture on the sheet pan. Use a spoon to scoop a little of the harissa sauce over the tops of the feta and tofu.
- Return the pan to the oven and bake for an additional 15-20 minutes, until the chard has wilted, the chickpeas are hot, and the feta is soft and creamy.
- Remove from the oven and let rest for a moment. Garnish generously with fresh parsley and a sprinkle of Aleppo pepper. Serve hot directly from the pan.
Notes
Nutrition Information
(per serving)- Calories: 315 kcal
- Total Fat: 13 g
- Saturated Fat: 3.9 g
- Sodium: 430 mg
- Carbohydrates: 36 g
- Dietary Fiber: 8 g
- Total Sugars: 8 g (0 g added)
- Protein: 12 g