Baked Tofu and Chickpea Salad
This filling protein salad features oven-baked marinated tofu cubes and crispy roasted chickpeas on a bed of fresh greens with a tahini lemon dressing. It is a completely satisfying lunch option that delivers over 26g of protein without any meat or dairy.
A vibrant and satisfying vegan salad combining baked tofu and roasted chickpeas with creamy tahini dressing.
Nutrition per serving
Ingredients
Protein
Base
Dressing
Marinade
Instructions
Marinate and Prep
Toss cubed tofu in soy sauce and let it marinate for 10 minutes. Pat chickpeas completely dry with paper towels as moisture is the enemy of crispiness during roasting.
Roast Tofu and Chickpeas
Spread tofu and chickpeas on separate areas of a lined baking sheet. Bake at 200 degrees Celsius for 25 minutes flipping halfway through until both are golden and slightly crispy.
Make the Dressing
Whisk together tahini lemon juice and 2 to 3 tablespoons of warm water until you get a smooth pourable dressing. Season with salt and pepper to taste.
Assemble the Salad
Arrange salad greens in two large bowls then top with warm baked tofu and crispy chickpeas. Drizzle generously with tahini dressing and serve immediately.
Substitutions
Common mistakes
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