Chickpea salad with Tofu, cucumbers, avocados. Full of protein and vitamin-packed salad.
Use overnight soaked chickpeas to prepare this salad. Drain out the water the other day and use. Sauté these in some oil for about a minute or two. Mix with salt and red chili powder and transfer into a bowl. Same way sauté the tofu cut into cubes. Season tofu with some salt as well if you like. These tofus are stir-fry tofu that I found in my local grocery shop and could be sautéed easily. But if you are not using the firm one just make sure to add them raw and no need to sauté. Well, continue reading below to know how to prepare theseNext, wash and peel cucumbers 🥒 and chop. Add into the same bowl. Now wash and cut the avocados 🥑. Take out the edible part of the avocados and remove the seeds from the center. Discard the skin. Chop the edible part of the avocados and add to the same bowl. I have chopped these into thick slices so that they don’t get smashed while mixing up with the other ingredients. Next, roughly chop 1 onion 🧅 and add it into the same bowl. Next. comes the tomatoes. Simply chop some tomatoes and add. Squeeze out some lemon juice. Some finely chopped cilantro 🌿 and lastly add some pickle oil into it. You may choose any of your favorite 🤩 pickle oil. I am choosing the red chili pickle oil as I personally like to have some spicy salads on my plate :)At the end sprinkle some salt and pepper. Give these a nice mix. Once done with mixing transfer these into a serving plate and just before you serve these gently add the tofus in the center of the plate. Make sure not to stir and mix the tofus together as these are so soft and easily break.
Ingredients
- 1 teaspoon Oil
- 1 and 1/2 cups Chickpeas (soakedv overnight)
- Salt, as per taste
- 1 teaspoon Red chili powder
- 12.8 oz Tofu (firm) 349 gm
- 2 medium Cucumber
- 2 Avocados
- 1 medium Onion
- 1 small Tomato
- 1 medium Lime
- 1/2 cup Cilantro chopped
- 1 teaspoon or as required Pickle oil
- Black pepper powder as required