Roasted Chickpea and Crumbled Tofu Salad


1 16-oz container of firm tofu

1 20-oz. can chickpeas, drained (but not rinsed)

1 green pepper, thinly sliced

2 cups mushrooms, quartered

alfalfa sprouts

1 carrot

1 zucchini (if you can get it fresh from a farmer's market, it will taste 10x better than at your grocery store)

mixed salad greens

1 cup dried cranberries

1 lemon

2 Tbsp. olive oil

wheat-free tamari

salt, pepper, and red pepper flakes to taste


  1. Over the sink, squeeze the tofu to get excess water out. Crumble it into a bowl and stir in a little tamari (about 2 tsp.). Set aside to let the flavor soak in.
  2. Preheat oven to 450 degrees.
  3. Put the chickpeas, green peppers and mushrooms in a casserole dish. Drizzle the olive oil over them and sprinkle with salt, pepper, and red pepper flakes (as much or as little as you like). Turn the chickpeas and vegetables a few times so they're evenly coated with oil.
  4. Bake for about 35 minutes, tossing occasionally, until the peppers are tender. Remove from the oven and set aside.
  5. On 4 salad plates, arrange a mix of salad greens. Over the greens, grate the carrot and zucchini. You can add as little or as much as you like.
  6. Add the crumbled tofu and dried cranberries (1/4 cup per plate).
  7. Add the chickpeas and vegetables and a sprinkling of alfalfa sprouts.
  8. Lightly squeeze a little juice from a lemon and add more tamari if needed.

* To keep calories down, I enjoy this with just the tamari and lemon juice, but your favorite dressing or a simple mix of olive oil and balsamic vinegar can be added.

Serves 4

Find the original recipe at The Daily Dietribe.