Healthy Chickpea and Tofu Salad

Nutrition values are AI-estimated based on ingredients.

• ¼ cup fresh lemon juice
• ¼ cup roasted sesame seeds
• 2 Tbsp nutritional yeast
• ¼ cup olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp sugar
• 1 Tbsp ginger finely shredded
• 2 Tbsp fresh orange juice
• 6 oz firm tofu
• 15 oz can of chickpea
• 1 Tbsp oil
• 1 cup romaine lettuce roughly chopped
• ½ cup spinach leaves roughly chopped
• ¼ cup cucumber cut into bite-size
• ¼ cup pear size pieces
• ½ orange peeled and cut into size bite pieces
• 8 cherry tomatoes cut into half

1. 1Combine all dressing ingredients (lemon juice, sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, shredded ginger, orange juice) in a blender and blend until smooth.
2. 2Heat a small amount of oil in a non-stick frying pan and pan-fry tofu cubes until lightly golden brown.
3. 3Season the pan-fried tofu with salt, black pepper, and shredded ginger, then squeeze lemon juice over it, stir and set aside.
4. 4Add one tablespoon of oil to the same pan and sauté drained chickpeas.
5. 5Season the cooking chickpeas with black pepper, salt, and lemon juice, stirring continuously until they acquire a slightly golden color (about 2 minutes).
6. 6Arrange romaine lettuce and spinach as the base in a large serving bowl.
7. 7Add cubed pears, sliced cucumbers, halved cherry tomatoes, and orange segments on top of the greens.
8. 8Drizzle a generous amount of the homemade dressing over the salad ingredients and gently mix.
9. 9Top the salad with the seasoned chickpeas and pan-fried tofu before serving.

These instructions are our analysis of the original video. Watch on YouTube →