Ingredients
Salad Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 block extra firm tofu
- 2 tbsp soy sauce
- 1 tsp garlic powder and nutritional yeast
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely diced (use more or less to taste)
- 1 cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- Salt, to taste
Dressing Ingredients
- Juice of 1 large lemon
- 2 tbsp red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt, to taste
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 425°F (220°C). Crumble your tofu and toss in soy sauce, garlic powder, and nutritional yeast. Spread on a baking sheet lined with parchment paper and bake for 15-20 minutes until crispy.
- In a large bowl, combine the chickpeas, tofu, cucumber, bell pepper, onion, jalapeño, cherry tomatoes, and parsley.
- In a small bowl or jar, whisk together the lemon juice, vinegar, garlic powder, paprika, salt, and maple syrup until smooth. Adjust seasoning as desired.
- Pour the dressing over the salad and toss well to combine.
- Let it sit for 5–10 minutes before serving to allow the flavors to meld.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 385 calories |
| Protein | 30.0 g (31.1%) |
| Carbs | 36.0 g (37.4%) |
| Fat | 13.5 g (31.5%) |
|
Protein (31.1%)
Carbs (37.4%)
Fat (31.5%)
|
|
Recommended Products
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