YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Vegetable Salad with Lemon-Herb Vinaigrette
Enjoy a refreshing, nutrient-packed salad featuring crispy roasted chickpeas, tender cubes of tofu, and creamy crumbled feta, tossed with vibrant baby spinach, juicy cherry tomatoes, and cool cucumber. The zesty lemon-herb vinaigrette, accented with fresh parsley and mint, ties the dish together with a bright, invigorating flavor perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 cup roasted chickpeas (~164g)
1/2 cup firm tofu, cubed (~126g)
1/4 cup crumbled feta cheese (~38g)
2 cups baby spinach (~60g)
1/2 cup cherry tomatoes (~75g)
1/2 cup cucumber slices (~52g)
2 tbsp fresh lemon juice (~30g)
1 tsp extra virgin olive oil (~5g)
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel. Toss with a light drizzle of olive oil, salt, and your favorite spices (such as paprika and garlic powder) and roast on a baking sheet for 20-25 minutes until crisp.
While the chickpeas are roasting, cut the firm tofu into cubes and optionally pat with a paper towel to remove excess moisture.
In a large bowl, combine baby spinach, halved cherry tomatoes, and cucumber slices.
Prepare the lemon-herb vinaigrette by whisking together fresh lemon juice, a teaspoon of extra virgin olive oil, chopped parsley, and mint. Season with a pinch of salt and pepper.
Once the chickpeas are roasted and slightly cooled, add them along with the cubed tofu and crumbled feta cheese to the bowl of mixed greens and vegetables.
Drizzle the lemon-herb vinaigrette over the salad and gently toss to combine, ensuring an even coat.
Serve immediately and enjoy this balanced, crisp, and refreshing salad.