Crunchy Tofu and Chickpea Salad with Lemon Tahini Dressing

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

Crunchy Tofu and Chickpea Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Tofu and Chickpea Salad with Lemon Tahini Dressing

Crisp air-fried tofu and chickpeas tossed with fresh arugula and a creamy lemon-tahini dressing, finished with a savory nutritional yeast crust.

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NUTRITION

286kcal
Protein
36.2g
Fat
10.4g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

180g Super Firm Tofu

11g Nutritional Yeast

10g Canned Chickpeas

2g Tahini

30g Arugula

15g Lemon Juice

1g Garlic Powder

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PREPARATION

  • 1

    Pat the super firm tofu dry and cut into half-inch cubes.

  • 2

    In a bowl, toss the tofu and chickpeas with garlic powder and nutritional yeast until evenly coated.

  • 3

    Place the mixture in an air fryer at 400°F for 12-15 minutes until the exterior is golden and crunchy.

  • 4

    While the tofu cooks, whisk together the tahini, lemon juice, and a splash of water in a small jar to create a smooth dressing.

  • 5

    Arrange the fresh arugula in a serving bowl and top with the warm, crispy tofu and chickpea mixture.

  • 6

    Drizzle the lemon-tahini dressing over the salad and enjoy immediately.

Crunchy Tofu and Chickpea Salad with Lemon Tahini Dressing

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

Crunchy Tofu and Chickpea Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Tofu and Chickpea Salad with Lemon Tahini Dressing

Crisp air-fried tofu and chickpeas tossed with fresh arugula and a creamy lemon-tahini dressing, finished with a savory nutritional yeast crust.

NUTRITION

286kcal
Protein
36.2g
Fat
10.4g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

180g Super Firm Tofu

11g Nutritional Yeast

10g Canned Chickpeas

2g Tahini

30g Arugula

15g Lemon Juice

1g Garlic Powder

PREPARATION

  • 1

    Pat the super firm tofu dry and cut into half-inch cubes.

  • 2

    In a bowl, toss the tofu and chickpeas with garlic powder and nutritional yeast until evenly coated.

  • 3

    Place the mixture in an air fryer at 400°F for 12-15 minutes until the exterior is golden and crunchy.

  • 4

    While the tofu cooks, whisk together the tahini, lemon juice, and a splash of water in a small jar to create a smooth dressing.

  • 5

    Arrange the fresh arugula in a serving bowl and top with the warm, crispy tofu and chickpea mixture.

  • 6

    Drizzle the lemon-tahini dressing over the salad and enjoy immediately.