NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.25 cup Chickpeas

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.5 whole Whole grain breadstick

2 whole Kalamata olives

2 cup Arugula

0.5 cup Cucumber

0.25 cup Red onion

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  In a medium bowl, toss the tofu cubes and rinsed chickpeas with 1/2 teaspoon of olive oil, 2 tablespoons of nutritional yeast, sea salt, and black pepper.

• 3

  Place the tofu and chickpeas in an air fryer basket at 400°F for 12-15 minutes, shaking halfway through, until the tofu is golden and crispy.

• 4

  While the tofu cooks, finely mince the kalamata olives and press them into the surface of the whole grain breadstick; warm the breadstick in the air fryer or oven for the last 3 minutes of cooking.

• 5

  In a large salad bowl, whisk together the lemon juice, remaining 1/2 teaspoon of olive oil, and dried oregano to create a light dressing.

• 6

  Add the arugula, diced cucumber, and thinly sliced red onion to the bowl, tossing well to coat the greens evenly.

• 7

  Top the salad with the crispy tofu, roasted chickpeas, hemp hearts, and the remaining 1 tablespoon of nutritional yeast.

• 8

  Serve the salad immediately with the warm olive-studded breadstick on the side.