Grilled Tofu and Chickpea Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tofu and Chickpea Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Chickpea Salad with Crunchy Vegetables

Enjoy a vibrant, satisfying lunch featuring grilled extra firm tofu, hearty chickpeas, and a medley of crunchy vegetables including crips bell pepper, cucumber, red onion, and spinach. Finished with a bright citrus dressing, this balanced salad delivers a refreshing blend of textures and flavors while keeping within a strict protein and calorie window.

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NUTRITION

386kcal
Protein
31.8g
Fat
13.1g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

50g Shelled Edamame

50g Bell Pepper

50g Cucumber

25g Red Onion

30g Baby Spinach

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a bowl, toss the tofu cubes with a pinch of salt and black pepper.

  • 3

    Preheat your grill or grill pan over medium heat and grill the tofu for 3-4 minutes on each side until grill marks form and tofu is heated through.

  • 4

    In a large mixing bowl, combine the chickpeas, shelled edamame, diced bell pepper, sliced cucumber, thinly sliced red onion, and baby spinach.

  • 5

    Add the grilled tofu to the vegetable mix.

  • 6

    Drizzle with fresh lemon juice and season with additional salt and pepper if needed. Toss gently to combine all ingredients evenly.

  • 7

    Serve immediately for a fresh, crunchy salad.

Grilled Tofu and Chickpea Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tofu and Chickpea Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Chickpea Salad with Crunchy Vegetables

Enjoy a vibrant, satisfying lunch featuring grilled extra firm tofu, hearty chickpeas, and a medley of crunchy vegetables including crips bell pepper, cucumber, red onion, and spinach. Finished with a bright citrus dressing, this balanced salad delivers a refreshing blend of textures and flavors while keeping within a strict protein and calorie window.

NUTRITION

386kcal
Protein
31.8g
Fat
13.1g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

50g Shelled Edamame

50g Bell Pepper

50g Cucumber

25g Red Onion

30g Baby Spinach

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a bowl, toss the tofu cubes with a pinch of salt and black pepper.

  • 3

    Preheat your grill or grill pan over medium heat and grill the tofu for 3-4 minutes on each side until grill marks form and tofu is heated through.

  • 4

    In a large mixing bowl, combine the chickpeas, shelled edamame, diced bell pepper, sliced cucumber, thinly sliced red onion, and baby spinach.

  • 5

    Add the grilled tofu to the vegetable mix.

  • 6

    Drizzle with fresh lemon juice and season with additional salt and pepper if needed. Toss gently to combine all ingredients evenly.

  • 7

    Serve immediately for a fresh, crunchy salad.