Protein packed Avocado Chickpea Salad

Protein packed Avocado Chickpea Salad combines a base of avocado and chickpeas with a tasty, tangy tofu seasoned in garlic. a quick salad that can be prepared in advance of a meal.

Protein packed Avocado Chickpea Salad

It is simple to create. A few ingredients are simply combined to help create the flavors and textures we desire. Additionally, there is little chopping, which is usually a plus.

Due to the tofu’s marinating, the salad has a lot of flavor. With lots of garlic, lemon, and apple cider vinegar, the marinade transforms into the dressing and gives our tofu and salad a nice tangy savory flavor.

This high-protein vegan choice is excellent for meal prepping and makes a satisfying lunch every day of the workweek.

Protein packed Avocado Chickpea Salad Ingredients

Protein packed Avocado Chickpea Salad

Marinated Tofu in Protein packed Avocado Chickpea Salad

  • white miso paste, 1 teaspoon
  • Extra virgin olive oil, two tablespoons
  • 1 crushed or finely chopped garlic clove
  • lemon juice from one (about 2 tbsp)
  • Apple cider vinegar, 1 tablespoon
  • Nutritional yeast, 1 tablespoon
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt to taste, up to a half teaspoon
  • 1 block (450g) of tofu that is extra firm or extra firm (if extra firm, press and drain)

Salad Ingredients

  • 1, 15-ounce can of washed and drained chickpeas
  • 1 cup chopped and quartered zucchini, 1 cup halved cherry tomatoes, 1/4 cup minced red onion, and 1 avocado cubed


Protein packed Avocado Chickpea Salad

  1. Miso paste and 2 tablespoons of water should be added to a jar or other airtight container. Mix everything together with a fork until there are no lumps. Now, combine the nutritional yeast, herbs, salt, garlic, lemon juice, oil, and garlic with a good mix.
  2. Cut the pressed tofu into cubes that are 1/2 inch in diameter. To help coat the tofu, place the cubes in the container with the marinade and give it a good shake. For best results, marinate the tofu for at least an hour in the refrigerator.
  3. Add your chickpeas, diced cucumber, tomatoes, red onion, and cilantro to a large mixing bowl. Toss the dish with a pinch of salt to combine.
  4. To serve, add the marinade, tofu, and avocado to a bowl and toss to combine. Season with salt and pepper as desired.You might serve immediately or permit the bowl to marinate somewhat further whenever wanted.