Speedy Mediterranean Chickpea & Tofu Salad
A vibrant and refreshing Mediterranean-inspired salad, packed with plant-based protein from chickpeas and pan-fried tofu 'croutons'. Fresh, seasonal vegetables like cucumber, tomatoes, and bell peppers are tossed in a light lemon-olive oil dressing with a hint of soya sauce for umami.
Ingredients
- Tofu125 g
- Cucumber100 g
- Cherry Tomato150 g
- Bell Pepper100 g
- Red Onion50 g
- Bell Pepper100 g
- Olive Oil9.4 ml
- Lemon Juice15 ml
- Salt0.1 tsp
- Black Pepper0.1 tsp
- Chickpea225 g
- Kalamata Olive12.5 g
- Soya Sauce15 ml
- Fresh Parsley0.5 bunch
Instructions
- 1Step 1
Step 1: Drain and rinse the chickpeas. Dice the cucumber, bell peppers, and red onion. Halve the cherry tomatoes. Chop the fresh parsley.
- 2Step 2
Step 2: Press the tofu to remove excess water. Cut into 1-inch cubes. In a small bowl, toss tofu cubes with 1 tablespoon of soya sauce until coated.
- 3Step 3
Step 3: Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the tofu cubes and pan-fry for 5 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- 4Step 4
Step 4: In a large salad bowl, combine chickpeas, cucumber, cherry tomatoes, bell peppers, red onion, and Kalamata olives.
- 5Step 5
Step 5: In a small bowl, whisk together remaining olive oil, lemon juice, 1 tablespoon of soya sauce, chopped parsley, salt, and pepper to create the dressing.
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