Description

A refreshing and protein-packed vegan Greek salad featuring chickpeas, crunchy vegetables, and tangy tofu feta, perfect for a light meal or side dish.

Ingredients

Units Scale

1 can (15 oz) chickpeas, drained and rinsed
1 block (14 oz) firm tofu, pressed and cubed
1/4 cup lemon juice
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper to taste
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1 green bell pepper, chopped
1/4 cup fresh parsley, chopped

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Instructions

In a bowl, combine cubed tofu, lemon juice, apple cider vinegar, olive oil, oregano, garlic powder, salt, and pepper. Mix well and let marinate for at least 30 minutes, preferably overnight in the fridge.
In a large salad bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, bell pepper, and parsley.
Add the marinated tofu feta to the salad and gently toss to combine.
Adjust seasoning with additional salt, pepper, or lemon juice if desired.
Serve immediately or chill in the refrigerator before serving.

Notes

For extra flavor, marinate the tofu overnight.
Use English cucumber for fewer seeds and less water content.
Can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 540mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 13g
Cholesterol: 0mg