Cajun roasted chickpea tofu salad

Preheat oven to 200°C fan forced.

Line a roasting pan with baking paper. Add the chickpeas, spray with oil then sprinkle over 1 teaspoon of the Cajun spice. Roast for 15 minutes.

Meanwhile, spray both sides of the tofu with oil, sprinkle both sides with remaining spice blend. Heat a non-stick frying pan over medium heat. Once hot, add tofu, spray again with oil and cook for 5 minutes, turning until golden all over. Remove to a plate.

Blanch the broccoli and snow peas in boiling water. Drain then refresh in a bowl of iced water. Pat dry with paper towel and place into a bowl. Add tomatoes, cucumber, spinach and basil. Toss gently to combine. Divide between 2 serving plates. Add the tofu and roasted chickpeas. Drizzle with balsamic and squeeze over lemon or lime wedges to serve.