recipe
Crispy Chickpea & Tofu Salad
Lotte Boonstra
Sun, 05 Jan 2025 00:00:00 GMT
Serves 1
Prep 5 min
Cook 10 min
Total 15 min
What
- 1400g canned chickpeas
- 2200g tofu, cubed
- 3Handful of fresh coriander, chopped
- 4Handful of fresh spinach
- 51 small white onion, sliced
- 62 cloves garlic, minced
- 72 teaspoons Cajun seasoning
- 81 small avocado, sliced
- 91 baby romaine lettuce, torn
- 10Handful of walnuts
- 112 tablespoons olive oil (for roasting)
- 121 tablespoon olive oil (for salad)
- 13A drizzle of lemon juice
How
- 1Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the onion and garlic until softened.
- 2Add the Cajun seasoning and cook for another minute.
- 3Drain and rinse the chickpeas. Add the chickpeas and tofu to the pan. Roast, stirring occasionally, until crispy and golden.
- 4While the chickpeas roast, tear the romaine lettuce into bite-sized pieces and arrange on a plate. Drizzle with olive oil, lemon juice, and top with walnuts.
- 5Slice the avocado and add it to the salad.
- 6Chop the fresh coriander and set aside.
- 7Just before serving, toss the coriander and spinach into the pan, sauté briefly, and add to the salad.
- 8Top the salad with the crispy chickpea-tofu mixture and enjoy!