Tofu and Chickpea Protein Salad
A quick, fresh, and protein-packed tofu and chickpea salad, brimming with colorful vegetables and a tangy dressing, perfect for a light yet satisfying meal.
10 min
Prep
4
Serves
380
Calories
Macros · per serving
33g protein
35g carbs
15g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 1 can canned chickpeas
- 200 grams cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 0.5 red onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley
Instructions
- 1
Drain and rinse the firm tofu, then pat it dry with paper towels. Cut into small cubes.
- 2
Drain and rinse the canned chickpeas.
- 3
Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, and finely chop the red onion.
- 4
In a large bowl, combine the tofu cubes, chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion.
- 5
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- 6
Pour the dressing over the salad and toss gently to combine.
- 7
Chop the fresh parsley and sprinkle over the salad before serving.
Cook it this week.
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