Tofu-Chickpeas Summer Salad
Tofu-Chickpeas Summer Salad

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tofu-chickpeas summer salad. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This Burmese Chickpea Tofu (also called shan tofu) is an easy homemade tofu recipe and is a delicious source of protein. It is also extremely versatile too. Add it to salads, stir fries, soups.

Tofu-Chickpeas Summer Salad is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Tofu-Chickpeas Summer Salad is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have tofu-chickpeas summer salad using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Tofu-Chickpeas Summer Salad:
  1. Prepare 1 Cup Firmed Tofu (Cut into cubes)
  2. Prepare 1 Cup Boiled Chickpeas
  3. Get 1/2 Cup Cucumber(Chopped)
  4. Get 1/2 Cup Cherry Tomato(Chopped)
  5. Prepare 1/2 Cup Cabbage(Chopped)
  6. Prepare 1 Carrot (Medium size)
  7. Get 3-4 Mint Leaves
  8. Take 2-3 Basil Leaves
  9. Prepare for the marinade:
  10. Get 2 Tsp Olive oil
  11. Get 1 Tbsp Lemon Juice
  12. Get 1 Tsp Dill leaves
  13. Prepare 1/4 Tsp Rock Salt
  14. Take 1/4 Tsp Black Pepper
  15. Prepare 1/4 Tsp Dill Leaves(Dried or Fresh)

Chickpeas and tofu are both full of vitamins, minerals and protein. Check out this lovely salad recipe that makes for a healthy meal on its own or as a nice. Chinese tofu salad is a light and tasty summertime dish. Five-spiced tofu noodles and summer vegetables are all you need for an authentic Chinese In the summer, I'm always looking for quick and easy dishes like this Chinese tofu salad, that rely on great summer vegetables and light proteins.

Instructions to make Tofu-Chickpeas Summer Salad:
  1. Add all the ingrediants in a bowl, Add tofu.. Mix everything well and Refrigerate for about an hour.
  2. Place the tofu cubes on a hot pan (you can use oven too) and grill over medium heat for 6-8 minutes, turning every few minutes. Use the reserved marinade to brush over the tofu as it’s grilling.
  3. Cut Cabbage, Carrot into 2-inch pieces, toss with olive oil and pinch of salt and grill in a separate pan for 1-2 minutes only. Don't overcook because we don't want veggies to lose their crunchiness. Add boiled Chickpeas and mix everythig well.
  4. In a bowl add grilled tofu, veggies. Add chopped Cucumber & cherry Tomato.
  5. Whisk dressing ingredients together and coat roasted veggies in a bowl with the chopped mint, basil leaves and black pepper. Adjust seasoning as needed and serve.
  6. Serve hot or cool on room tempreture as per choice.

Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy. It holds its shape well and has a creamy and silky texture For how light the tofu is, we found it to be surprisingly filling, making this salad more of a lunch or light summer main dish, rather than a side. This summery bean salad is incredibly versatile. Dress it up with a soft-boiled egg or chickpeas to make it a meal, or serve the mix of potatoes, green beans, and lemony dressing as a simple grilling side. I eventually made a simple tofu salad with them.

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