Spinach, Chickpea, Tofu Salad with Vinaigrette

9 90 312
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 15 min 4
Spinach, Chickpea, Tofu Salad with Vinaigrette
Health Highlights

Ingredients


1 tsp Apple cider vinegar (for vinaigrette)
1/2 medium Blood orange (use juice, for vinaigrette)
2 tsp Extra virgin olive oil (for vinaigrette)
8 cup Baby spinach (packed)
1 can (15oz) Chickpeas, canned, drained (rinsed, drained)
1 block (12oz) Tofu, regular, extra firm
2 tbsp Extra virgin olive oil (divided)
1 tsp Curry powder
1 dash Salt and pepper (to taste)

Instructions


  1. Preheat the oven to 400°F and line two large, rimmed baking sheets with parchment paper.
  2. Cut the tofu into ½-inch thick rectangles, then cut each rectangle diagonally into 2 triangles. Dry the tofu triangles by pressing them between two paper towels.
  3. Lay the tofu triangles on the baking sheet and season the tofu with a pinch of salt and pepper.
  4. Bake until the tofu is lightly browned and just starting to crisp, about 40 minutes, taking the baking sheet out and flipping the pieces halfway through.
  5. Meanwhile, thoroughly dry the chickpeas on a plate lined with paper towels. In a small mixing bowl, combine chickpeas, the remaining ½ tablespoon olive oil, the curry powder, a pinch of salt, and some pepper. Toss to coat then spread the chickpeas out on the other baking sheet. Bake in the preheated oven until the chickpeas are golden brown and crispy, 30 to 35 minutes.
  6. When the tofu and chickpeas are roasted, let them cool for 5 minutes while you make the vinaigrette: Whisk together the blood orange juice, vinegar, and a pinch of salt and pepper in a small bowl until everything is combined.
  7. Assemble the salad: Toss the spinach with half of the vinaigrette in a serving bowl, until all the leaves are evenly coated. Top with half the tofu and half the chickpeas.
     

Notes:

Leftovers - store the other half of the vinaigrette in an airtight container in the fridge.

Let the leftover chickpeas and tofu cool completely. Store the leftover tofu in an airtight container in the fridge.

Store the leftover chickpeas in an airtight container, at room temperature.

Chickpeas

are an important source of plant-based protein and are high in fiber which helps to promote digestion! 


Nutrition Facts

Per Portion

Calories 312
Calories from fat 153
Calories from saturated fat 18.7
Total Fat 17.0 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 8.3 g
Cholesterol 0
Sodium 309 mg
Potassium 600 mg
Total Carbohydrate 26.9 g
Dietary Fiber 9.9 g
Sugars 6.3 g
Protein 17.8 g

Dietary servings

Per Portion


Meat Alternative 1.2
Vegetables 2.8

Energy sources


Pygal28%447.897140823029139.4118648625647349%365.28146142661524281.506803907344723%322.3887346347091128.8108422548674828%49%23%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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