Tofu, Chickpea, Avocado, Tomato, Radish and Lettuce Salad

Ingredients

• Tofu150 g
• Chickpeas3/4 cup (150 g)
• Avocado1/2 count (120 g)
• Radish1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Lemon Juice2 tablespoon (30 g)
• Olive Oil1 tablespoon (10 ml)

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 lettuce leaves, slice the radish, dice the avocado and cut the tomato into small pieces.

5. 5

   Step 5

   Once the tofu is ready, mix all the ingredients in a bowl with the chickpeas.

6. 6

   Step 6

   Season with the remaining olive oil, lemon juice, salt and pepper. Mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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