Tofu chickpea salad is a versatile recipe that we like to make when we need something quick, without spending too much energy. It's super easy to put together, and is fully ready within 10 minutes. It tastes great on sandwiches, wraps, or just as a dip with crackers or pita bread.
Simple and Easy tofu and chickpea salad. Use it on bread, wraps, or as a dip!
1 tsp olive oil8 oz. extra firm tofu (with most liquid squeezed, patted dry, then cubed.)1 can chickpeas (15 oz (drained - save the juice, it's good to use in many recipes!))1/2 green pepper (diced)2 tbsp onion (diced (we used red onion))2 tsp nutritional yeast1/4 tsp turmeric1/4 tsp cumin1/8 tsp garlic powder1/8 tsp paprika1 tsp chives ((we used dried chives))1/2 cup vegan mayosea salt & pepper (to taste)
Squeeze your tofu block gently over the sink to remove some excess moisture. Pat it try with paper towel, and then cut it into smallish cubes.In a pan heat 1 tsp olive oil on medium heat. Add onion, green pepper, and tofu. Cook for about 5 minutes, stirring often.Add all ingredients to a food processor. Pulse a few times until the texture is how you want it. We like to have it a little bit chunky.Scrape tofu chickpea salad mixture out of food processor into a large bowl. Mix it well, and taste it to see if you'd like to add any extra salt & pepper.
We have an alternative version for you here: Vegan Egg Salad. Which one do you prefer?
Tofu Chickpea Salad Shopping List
Food ProcessorOlive Oil or Grapeseed OilExtra Firm TofuTofu Press to Remove MoistureChickpeasNutritional YeastTurmericCuminGarlic PowderPaprikaChivesVegan MayoSalt & Pepper
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