Chickpea, Corn, Tofu and Avocado Salad

Ingredients

• Chickpeas3/4 cup (150 g)
• Tofu150 g
• Corn1/2 cup (85 g)
• Avocado1/4 count (60 g)
• Red Cabbage1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Spinach1/2 cup (15 g)
• Garlic1/2 clove (2 g)
• Lemon Juice2 tablespoon (30 g)
• Tahini1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have previously cooked chickpeas. Note that you can replace the spinach with arugula or lettuce.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water for 12-15 minutes. Once the time has elapsed, remove, drain and set aside.

3. 3

   Step 3

   Drain the tofu and dice it. Separately, peel and slice the avocado.

4. 4

   Step 4

   Cut the tomato into chunks (you can use traditional or cherry tomatoes) and the cabbage into strips.

5. 5

   Step 5

   For the hummus: Place 1/3 cup of chickpeas, lemon juice, garlic and tahini in the blender or food processor. You can replace the tahini with olive oil.

6. 6

   Step 6

   Season to taste with salt and pepper and add a little water if required.

7. 7

   Step 7

   Blend slowly and add water as needed to achieve the desired consistency. Optional: Add a pinch of paprika.

8. 8

   Step 8

   Place all the ingredients in a bowl and serve. Serve with the hummus.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Corn, Tofu and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.