High Protein Chickpea Salad
I first made a version of this salad during a busy afternoon when I needed something that felt both fresh and filling. After one bite, I knew it would become a go-to option — simple ingredients coming together in the most satisfying way.
Equipment
- Jar or airtight container
- Large mixing bowl
Ingredients
Marinated Tofu
- 1 teaspoon white miso paste
- 2 tbsp extra virgin olive oil
- 1 clove garlic, crushed or finely minced
- 2 tbsp Juice of 1 lemon (about 2 tbsp)
- 1 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp salt or more to taste
- 1 block (450g) extra firm or super firm tofu if extra firm, press and drain
Salad Ingredients
- 1 15oz can chickpeas, rinsed and drained
- 1 cup zucchini, quartered and diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/4 cup cilantro, minced
- 1 avocado cubed
Instructions
- In a jar or airtight container, add in 2 tablespoons water and miso paste. With a fork, mix to combine until there are no lumps.
- Now, add your oil, garlic, lemon juice, vinegar, nutritional yeast, herbs, and salt and give everything a good mix to combine.
- Take your pressed tofu and cut it into 1/2 inch cubes. Place the cubes in the container with the marinade and give the container a good shake to help coat the tofu. Place the tofu in the fridge to marinate (for best results marinate for at least an hour).
- To a large mixing bowl, add your chickpeas, diced cucumber, tomatoes, red onion and cilantro. Sprinkle with a pinch of salt and toss to combine.
- When ready to serve, add the avocado, tofu and marinade to the bowl and toss everything to combine and adjust salt and pepper to taste. You may serve right away or allow the bowl to marinate a little further if desired.
Notes
By Grace Williams, Contributor at Recipes by Betty.