Description

A refreshing and protein-packed Vegan Greek Salad made with crunchy vegetables, hearty chickpeas, and tangy tofu feta. Perfect for a light lunch or a side dish.

Ingredients

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1 cup canned chickpeas, drained and rinsed
1 block (14 oz) firm tofu, pressed and cubed
1/4 cup lemon juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
Salt and pepper, to taste

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Instructions

In a bowl, mix lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper to create the tofu feta marinade.
Add cubed tofu to the marinade, coat well, and refrigerate for at least 1 hour.
In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and olives.
Add the marinated tofu feta along with a bit of the marinade.
Toss everything together gently until well combined.
Adjust seasoning to taste and serve chilled or at room temperature.

Notes

For best flavor, marinate tofu overnight.
You can add chopped fresh parsley or dill for extra freshness.
Use English cucumber for fewer seeds and a milder flavor.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 13g
Cholesterol: 0mg