This salad is one of my favorites for a quick protein packed lunch.
Ingredients:
1 block super firm organic tofu, drained well. I wrap it in paper towels and let sit with in a strainer, squeezing the excess water out
1 can chickpeas, drained
2 - 4 scallions, thinly sliced (depending on how you like onions
2-4 dill pickle spears or 1 whole pickle, chopped
3-4 celery ribs, sliced
1 -2 tablespoons Dijon mustard
1-2 tablespoons Tahini
Salt & pepper to taste
Instructions:
Place well drained tofu block (you can break it up a bit) and the chickpeas in a food processor. Pulse about 20 seconds as you don't want it too mushy. If you do not have a food processor, place the tofu and chickpeas in a bowl and mash with a fork.
Scrap mixture into a large bowl and add all other ingredients. Stir and taste. Add more mustard or tahini to your taste if desired.
Serve in a wrap or a whole grain bread with lettuce or sprouts for a nutrient dense sandwich. You can also add it on top of a salad for a filling meal.
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