Vegetarian summer salad

Recipe created by : Michèle Rousseau

Preparation: 20 minutes
Cooking: none
Yield: 4

Notes:

  • Product used in this recipe : Organic Chickpeas (garbanzo)
  • For a new taste, you can also use : Organic Mung Beans

Ingredients

  • 2 cups of Organic Chickpeas (garbanzo)
  • 2 yellow and/or orange peppers, diced
  • 1 cup of grape tomatoes, cut in half
  • 20 grams of green onions, chopped
  • 60 grams of canned black olives, drained
  • 1/4 cup of dried tomatoes in oil, drained and finely chopped
  • a large handful of fresh basil leaves, chopped
  • 3 tablespoons of balsamic vinegar
  • 1 tablespoon of dried tomato oil

Marinated tofu (falculatory)

  • 2 tablespoons of water
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon of lemon juice
  • 1 tablespoon of apple cider vinegar
  • 1/2 tablespoon of extra virgin olive oil or sundried tomato oil
  • 1 teaspoon of dried parsley
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1/2 package of firm to extra-firm tofu

Preparation

Marinated tofu

  1. In a resealable dish, combine all marinade ingredients except tofu.
  2. Let stand in the refrigerator for at least 4 hours, ideally a full day. Stir a few times to distribute the marinade evenly.

Salad

  1. In a bowl, put all the salad ingredients and mix well. Add the marinated tofu (or not). You may or may not add the liquid from the marinade that was not absorbed by the tofu. Mix well. Serve immediately or store in the refrigerator.