Chickpea, Tofu, Cucumber, Olive and Lettuce Salad

Ingredients

• Chickpeas3/4 cup (150 g)
• Tofu200 g
• Olives4 count (20 g)
• Cucumber1/2 cup (60 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Drain the tofu and cut as desired. Heat a pan over medium heat.

3. 3

   Step 3

   Once heated, pour the oil, spread and put the tofu. Cook each side for 4 minutes over medium heat. Turn off.

4. 4

   Step 4

   In the meantime, cut the cucumber into thin strips.

5. 5

   Step 5

   For the dressing, blend the tofu with some water and mix with the lemon juice, the remaining olive oil and add salt and pepper to taste.

6. 6

   Step 6

   Put the tofu, chickpeas, cucumber, olives and lettuce in a bowl. Pour the dressing and a pinch of salt to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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