High Protein Crispy Chickpea And Tofu Salad
This Crunchy High Protein Salad is a fresh, colorful, and nutrient-packed meal loaded with crispy roasted chickpeas, toasted walnuts, golden pan-fried tofu, crunchy vegetables, creamy avocado, tangy feta, and a homemade balsamic vinaigrette. Perfect for a healthy lunch or light dinner, this satisfying salad is rich in plant-based protein, healthy fats, and fiber.
Ingredients
For the Roasted Chickpeas
- 360 g chickpeas drained and rinsed
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Roasted Walnuts
- 90 g walnuts
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Balsamic Vinaigrette
- ½ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 garlic clove grated
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili flakes
- 1 tbsp Dijon mustard
For the Salad
- 2 tbsp olive oil
- 210 g firm tofu cubed
- 60 g green cabbage shredded
- 15 g baby spinach
- 50 g carrot shredded
- 30 g bell pepper sliced
- 30 g pickled red onion
- ½ avocado sliced
- 60 g sauerkraut
- 30 g feta cheese crumbled
Instructions
- Roast the Chickpeas
- Preheat the oven to 425°F (220°C).
- Toss the chickpeas with olive oil, salt, and black pepper until evenly coated.
- Spread them in a single layer on a baking sheet.
- Roast for 30 minutes, shaking the pan halfway through, until crispy and golden.
- Roast the Walnuts
- Reduce the oven temperature to 400°F (200°C).
- Toss the walnuts with olive oil, salt, and pepper.
- Spread them evenly on a baking sheet.
- Roast for 10 minutes until lightly toasted.
- Allow to cool slightly, then roughly chop.
- Make the Dressing
- Add olive oil, balsamic vinegar, lemon juice, honey, grated garlic, oregano, salt, black pepper, chili flakes, and Dijon mustard to a jar.
- Seal the jar and shake vigorously until the dressing is smooth and well combined.
- Cook the Tofu
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the tofu cubes and cook for about 5 minutes, turning frequently until browned on all sides.
- Assemble the Salad
- In a large serving bowl, combine the shredded cabbage, spinach, carrots, bell pepper, pickled red onion, avocado, and sauerkraut.
- Add the pan-fried tofu, roasted chickpeas, and chopped walnuts.
- Sprinkle with crumbled feta cheese.
- Drizzle with the balsamic vinaigrette and toss gently until everything is evenly coated.
- Serve immediately and enjoy!
Pat the chickpeas dry before roasting for maximum crispiness.
Store the dressing separately if making the salad ahead of time
Notes
Substitute vegan feta or omit the cheese for a dairy-free version.
Add grilled chicken or quinoa for an extra protein boost.
This recipe makes 2 servings. For each serving, use half of the crispy chickpeas, tofu, walnuts, and vinaigrette.