Total Time: 44 MINUTES | Serves 4
INGREDIENTS
3 ½ teaspoons paprika
3 ½ teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon freshly ground pepper
¾ teaspoon salt
5 tablespoons lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
1 14-ounce package extra-firm water-packed tofu, drained
1 15-ounce can chickpeas, rinsed
14 cups torn kale (from 1 large bunch) or baby kale
1 medium yellow or orange bell pepper, cut into 2-inch strips
1/2 English cucumber, halved and sliced
How to Make it
Position rack in lower third of oven; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
Combine paprika, cumin, garlic powder, pepper and salt in a large bowl. Measure out 2 1/2 teaspoons and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture. Cut tofu into 3/4-inch cubes and pat dry. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.
Spread the tofu and chickpeas on the prepared baking sheet in a single layer. Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.
Meanwhile, return the reserved 2 1/2 teaspoons spice mixture to the large bowl and whisk in the remaining 3 tablespoons each lemon juice and oil. Add kale and, with clean hands, massage the greens until they are reduced in volume by almost half, 1 to 2 minutes. Add bell pepper and cucumber and toss to combine.
Serve the salad topped with the roasted tofu and chickpeas.