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alt="a salad featuring cooked chickpeas, tomatoes, roasted almonds, preserved tofu, and lots of fresh Italian basil."
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Chickpea Salad with Preserved Tofu

Chickpeas are given a flavor boost by roasted almonds and succulent marinated tofu
Course Salad, Side Dish
Cuisine Vegan, Vegetarian & Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dea Zoffmann

Ingredients

  • 1 1/2 cups cooked chickpeas
  • 2 tomatoes roughly chopped
  • 10-20 cubes preserved tofu or feta cheese
  • a handful raw almonds
  • olive oil for sauteing
  • Large handful fresh Italian basil or arugula

Dressing

  • 1 garlic clove minced
  • 1 tbsp wholegrain mustard
  • 1 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • To make the dressing: Mix the mustard with the garlic, vinegar, salt and pepper. Add the oil and mix well to emulsify.
  • In a small frying pan heat a bit of olive oil and roast the almonds until they start to crack. Shake the pan while roasting to avoid burning the nuts. Sprinkle with a bit of salt and transfer to absorbent kitchen paper. Leave to cool.
  • Mix the chickpeas with the tomatoes in a bowl and mix in the tofu cubes and roasted almonds. Add two tablespoons of dressing and toss to mix well. Mix in the fresh basil leaves just before serving.