Tofu Chickpea Salad
Simple and Easy tofu and chickpea salad. Use it on bread, wraps, or as a dip!
Servings: 4
Equipment
Ingredients
- 1 tsp olive oil
- 8 oz. extra firm tofu with most liquid squeezed, patted dry, then cubed.
- 1 can chickpeas 15 oz (drained - save the juice, it's good to use in many recipes!)
- 1/2 green pepper diced
- 2 tbsp onion diced (we used red onion)
- 2 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1 tsp chives (we used dried chives)
- 1/2 cup vegan mayo
- sea salt & pepper to taste
Instructions
- Squeeze your tofu block gently over the sink to remove some excess moisture. Pat it try with paper towel, and then cut it into smallish cubes.
- In a pan heat 1 tsp olive oil on medium heat. Add onion, green pepper, and tofu. Cook for about 5 minutes, stirring often.
- Add all ingredients to a food processor. Pulse a few times until the texture is how you want it. We like to have it a little bit chunky.
- Scrape tofu chickpea salad mixture out of food processor into a large bowl. Mix it well, and taste it to see if you'd like to add any extra salt & pepper.