Chickpea and tofu salad with tomato, cucumber and mint

Name: Chickpea and tofu salad with tomato, cucumber and mint
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 100 g Cooked chickpeas; 150 g Tofu; 150 g Tomatoes; 120 g Cucumber; 20 g Red onion; 4 g Mint; 1 tablespoon Extra virgin olive oil; 1 tablespoon Lemon juice; to taste Salt; to taste Black pepper

A fresh, complete summer salad ready in 10 minutes.

10 min
1 serving
Vegan
Middle Eastern cuisine

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Per serving

Calories: 557 kcal
Protein: 37.3 g
Carbohydrates: 45 g
Fat: 29.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

Cooked chickpeas100 g
Tofu150 g
Tomatoes150 g
Cucumber120 g
Red onion20 g
Mint4 g
Extra virgin olive oil1 tablespoon
Lemon juice1 tablespoon
Saltto taste
Black pepperto taste

Contains: soy,

In season: June – September

Method

Pat the tofu dry with kitchen paper and cut it into cubes of about 1.5 cm; wash the tomatoes and cucumber and dice them to a similar size; thinly slice the red onion.
Drain the chickpeas and rinse them under cold water.
Combine everything in a bowl with the torn mint leaves.
Dress with the oil, lemon juice, salt and pepper, toss gently and serve.

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Per serving

Ingredients

Method

This recipe, sized for you

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