YOUR SOLIN GENERATED RECIPE
Zesty Garbanzo and Fresh Herb Salad
Enjoy a vibrant, nutrient-packed salad bursting with the hearty texture of garbanzo beans, tangy crumbled feta, savory edamame, and delicate cubes of firm tofu, all tossed with crisp cucumber, red bell pepper, red onion, and a medley of fresh parsley and mint. A bright lemon-olive oil dressing ties the flavors together for a refreshing, satisfying meal.
INGREDIENTS
0.75 cup Chickpeas (canned, drained)
2 oz Feta Cheese
0.5 cup Shelled Edamame
2 oz Firm Tofu
0.5 cup sliced Cucumber
0.5 cup diced Red Bell Pepper
2 tbsp diced Red Onion
2 tbsp chopped Fresh Parsley
2 tbsp chopped Fresh Mint
1 tbsp Lemon Juice
1 tsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Rinse and drain the canned chickpeas and pat them dry.
Dice the firm tofu into small cubes and, if desired, lightly press to remove excess moisture.
In a large bowl, combine the chickpeas, crumbled feta cheese, shelled edamame, tofu cubes, sliced cucumber, diced red bell pepper, and diced red onion.
Finely chop the fresh parsley and mint, then add to the bowl.
In a small container, whisk together lemon juice, extra virgin olive oil, salt, and pepper until well emulsified.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Taste and adjust the seasoning if needed before serving.