Description
A plant-based, high-protein salad combining the creamy richness of avocado with chewy chickpeas and tangy garlic-marinated tofu. Perfect for quick lunches or meal prepping, this dish balances textures and nutrients for sustained energy and mindful eating.
Ingredients
1.5 cups cooked chickpeas
3 oz extra-firm tofu
1 medium avocado
1 small diced zucchini
1 small diced red onion
1 cup halved cherry tomatoes
1 tbsp white miso paste
2 cloves garlic, minced
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp nutritional yeast
Fresh herbs (dill, parsley, or cilantro), chopped
Salt and black pepper to taste
Instructions
Marinate tofu: Press tofu to remove moisture and whisk with white miso, minced garlic, lemon juice, and a pinch of black pepper. Let sit for 15-20 minutes.
Chop zucchini, red onion, cherry tomatoes, and herbs.
In a large bowl, combine chickpeas, tofu, zucchini, red onion, cherry tomatoes, and herbs.
Toss with dressing: Mix olive oil, marinated tofu’s liquid, and nutritional yeast into the salad.
Slice avocado and gently fold into the salad just before serving.
Notes
Prepare the tofu and vegetable base in advance for meal prepping
Add a tbsp of mustard to the dressing if you prefer a tangier flavor
For extra satiety, serve with 1/2 cup cooked quinoa
Store the marinated base for up to 3 days, add avocado at time of serving