NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

1 cup canned chickpeas

4 tbsp hemp hearts

0.25 cup pumpkin seeds

1 medium English cucumber

3 large carrots

3 tbsp rice vinegar

1 tbsp tamari

1 tbsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

2 whole green onions

1 tsp black sesame seeds

0.25 tsp sea salt

PREPARATION

• 1

  Press the firm tofu to remove excess moisture, then cut it into small, uniform cubes.

• 2

  Rinse and drain the canned chickpeas thoroughly in a fine-mesh sieve.

• 3

  Use a vegetable peeler to shave the English cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.

• 4

  In a small mixing bowl, whisk together the rice vinegar, tamari, toasted sesame oil, grated fresh ginger, minced garlic, red pepper flakes, and sea salt.

• 5

  In a large salad bowl, combine the cucumber ribbons, carrot ribbons, tofu cubes, and chickpeas.

• 6

  Pour the dressing over the vegetables and protein, tossing gently to ensure everything is well-coated.

• 7

  Sprinkle the hemp hearts, pumpkin seeds, and black sesame seeds over the top of the salad for added texture.

• 8

  Garnish with thinly sliced green onions and serve immediately while chilled for a refreshing crunch.