Protein Packed Avocado Chickpea Salad with Tangy Garlic Marinated Tofu
A nutrient-rich plant-based salad combining creamy avocado, hearty chickpeas, and savory garlic-miso tofu. This satisfying meal delivers 15g of protein per serving with a vibrant mix of textures and bold flavors.
- Prep Time: 15
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Cold
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
2 firm tofu blocks (12-15 oz total), pressed
2 tablespoons white miso paste
3 cloves garlic, minced
1 teaspoon coarse sea salt
1 ripe avocado, diced
1.5 cups cooked chickpeas (canned or homemade)
1 small zucchini, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon maple syrup
Salt and pepper to taste
Instructions
In a bowl, combine tofu, miso paste, minced garlic, and 1 teaspoon salt. Mix until evenly coated. Let marinate for 20-30 minutes.
While tofu marinates, prepare salad base by combining avocado, chickpeas, zucchini, cherry tomatoes, red onion, parsley, and dill.
In a separate small bowl, whisk olive oil, lemon juice, maple syrup, and remaining salt/pepper.
After marinating, fold tofu into salad mixture. Gently combine with the dressing.
Chill for 15 minutes to allow flavors to develop before serving.
Notes
Marinate tofu for at least 20 minutes for maximum flavor.
For quicker prep, use ready-to-eat canned chickpeas.
Store in an airtight container for up to 3 days in the refrigerator.
Add cucumbers or bell peppers for extra crunch if desired.