Fennel Tofu Chickpea Salad
A summery salad that everyone can enjoy!
Equipment
- oven
Ingredients
SALAD INGREDIENTS
- 1 tbsp olive oil
- ½ block tofu, patted dry
- Pinch sea salt and cracked pepper
- 4 cups baby arugula
- 1 cup fennel (thinly sliced)
- 2 small heirloom tomatoes (quartered)
- 2 cups cantaloupe balls or cubes
- 10-12 snap peas (trimmed)
- 1 can chickpeas (drained and rinsed)
- ½ block tofu (roasted)
- ½ avocado (sliced)
- 1 cup raw almonds (roasted and roughly chopped)
- 1 tbsp apple cider vinaigrette
- maldon sea salt, cracked pepper
- pinch of chilli flakes
VINAIGRETTE INGREDIENTS
- 1 clove garlic (minced)
- 1 tsp Dijon mustard (heaping)
- 1 tsp maple syrup
- 3 tbsp apple cider vinegar
- 3-4 tbsp olive oil
- pinch sea salt and cracked pepper
Instructions
SALAD INSTRUCTIONS
- Preheat the oven to 400. Cut dry tofu into cubes, drizzle with olive oil and season with salt and pepper. Spread evenly on parchment paper lined baking sheet. Bake for 20 minutes, turn and bake for 5 more minutes. Remove from the oven and set aside.
- Roast chickpeas at the same time as tofu. Place half of the chickpeas in a small bowl. Drizzle with 1 tsp olive oil and season with a big pinch of sea salt. Bake for 20 minutes, shake the pan and bake for 10 more minutes. Remove from the oven and allow to cool.
- Reduce heat to 320. Scatter almonds on a baking sheet and toast for 15-20 minutes. Keep an eye on them! Allow to cool before chopping.
- Scatter arugula onto a serving platter. Layer remaining ingredients. Season with Maldon salt, cracked pepper and chilli flakes.
VINAIGRETTE INSTRUCTIONS
- Place everything in a small jar, secure with a lid and shake vigorously to emulsify.