YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Herb Salad with Lemon Vinaigrette
Savor the crunch of oven-roasted chickpeas combined with tender edamame and cubes of extra firm tofu, all tossed with ripe tomato, crisp cucumber, and a delicate red onion medley. Fresh parsley and mint add a burst of flavor, while a zesty lemon vinaigrette ties the dish together into a vibrant and satisfying salad perfect for any meal.
INGREDIENTS
1 cup Chickpeas (canned, drained)
1/2 cup Shelled Edamame
4 oz Extra Firm Tofu
1 medium Tomato, chopped
1/2 cup Sliced Cucumber
1/4 small Red Onion, thinly sliced
1/4 cup Fresh Herbs (Parsley & Mint)
2 tbsp Lemon Juice
1/2 tbsp Olive Oil
PREPARATION
Preheat your oven to 400°F. Drain and thoroughly pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a light drizzle of olive oil.
Spread the chickpeas on a baking sheet in a single layer and roast for about 20-25 minutes until they become crispy, shaking the pan halfway through.
While the chickpeas roast, cut the extra firm tofu into small cubes. Optionally, season them lightly with salt and pepper.
In a large bowl, combine the chopped tomato, sliced cucumber, thinly sliced red onion, and fresh herbs.
Add the shelled edamame and tofu cubes to the bowl.
In a small bowl, whisk together the lemon juice and the remaining olive oil. Season with a little salt and pepper to taste.
Once the chickpeas are roasted and crispy, allow them a minute to cool slightly, then add them to the salad bowl.
Drizzle the lemon vinaigrette over the salad and gently toss to combine all the flavors.
Serve immediately and enjoy the mix of textures and vibrant flavors.