YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Herb Salad Bowl with Lemon-Tahini Dressing
Enjoy a bright and satisfying bowl of crispy roasted chickpeas and golden baked tofu, tossed with crisp cucumbers, juicy cherry tomatoes, and crunchy red bell pepper over a bed of fresh mixed greens. Fresh parsley and mint elevate the dish, while a zesty lemon-tahini dressing ties all the flavors together—perfect for a revitalizing and nourishing meal.
INGREDIENTS
1 cup cooked chickpeas (roasted)
0.75 cup diced firm tofu (baked)
0.5 cup chopped cucumber
0.5 cup cherry tomatoes
0.5 cup diced red bell pepper
1 cup mixed greens
1 tbsp tahini
1 tbsp lemon juice
1 tsp olive oil
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then toss them lightly with a dash of salt, pepper, and a small drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas are roasting, dice the firm tofu into cubes and season lightly with salt and pepper. Place the tofu on a separate baking sheet and bake for 15-20 minutes until lightly golden.
Chop the cucumber, halve the cherry tomatoes, and dice the red bell pepper. Toss these vegetables together with the mixed greens in a large bowl.
In a small bowl, whisk together tahini, lemon juice, the remaining olive oil, a pinch of salt and pepper, and a splash of water if needed to achieve a pourable consistency.
Once the chickpeas and tofu are done, add them to the bowl with the vegetables. Sprinkle the chopped fresh parsley and mint over the top.
Drizzle the lemon-tahini dressing over the salad and gently toss to combine all the flavors. Adjust seasoning if necessary and serve immediately.