YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chickpea and Crisp Vegetable Salad Bowl
A refreshing, vibrant salad bowl that blends protein-packed chickpeas, edamame, and tofu with crisp, colorful vegetables. Finished with a bright lemon-herb dressing and a sprinkle of tangy feta, this bowl is a perfectly balanced meal, boasting zesty flavors and delightful textures in every bite.
INGREDIENTS
1/2 cup Chickpeas
1/2 cup Shelled Edamame
4 oz Extra Firm Tofu
1 cup Mixed Crisp Vegetables
1 oz Feta Cheese
1 tsp Olive Oil
2 tbsp Fresh Lemon Juice
2 tbsp Fresh Parsley
PREPARATION
Press the extra firm tofu gently to remove excess water, then cut into small cubes.
In a nonstick skillet, lightly sauté the tofu cubes over medium heat for 3-4 minutes, ensuring they develop a slight golden crust. Set aside to cool.
In a large bowl, combine the chickpeas, shelled edamame, mixed crisp vegetables, and cooled tofu.
In a small bowl, whisk together the fresh lemon juice, olive oil, and finely chopped parsley to create a zesty dressing.
Pour the dressing over the salad and toss everything gently to ensure even coating.
Top the salad with crumbled feta cheese, and add an extra sprinkle of parsley if desired.
Serve immediately for a refreshing meal or refrigerate for up to an hour to let the flavors meld.