Tofu-Chickpea Salad with Feta Cheese

16 15 265
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 6
Tofu-Chickpea Salad with Feta Cheese
Health Highlights


1 dash Black pepper (for dressing)
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1 cup Cucumber (chopped)
1/4 cup, crumbled Feta cheese (crumbled)
10 leaf Basil, fresh (or 1/2 tsp dry)
2 clove(s) Garlic (minced for dressing)
1 stalk(s) Green onion (minced, for dressing)
7 olive(s) Kalamata olives
3 tbsp Olive Oil, Extra Virgin (for dressing)
1/2 tsp Oregano, dried (dried, for dressing)
1 dash Salt (for dressing)
1 small pepper(s) Red bell pepper
1/2 package (1lb) Tofu, regular, extra firm
2 tbsp Wine vinegar (for dressing)
1 tsp Yellow mustard (for dressing)
1 cup Cherry Tomatoes


To make the dressing:
In bowl, whisk vinegar, onion, garlic, mustard, basil, oregano, salt, pepper and oil.

Cut tofu into strips and add to dressing and let it marinate for at least 1 hour (this step can be done in advance with the pre-caution of keeping the marinated tofu in the fridge).

Rinse chickpeas under cold water, drain and add to bowl.

Slice sweet red pepper into thin strips and cut cucumber into chunks; add to bowl along with tomatoes, olives, dressing and tofu. Toss gently.

Before serving sprinkle with feta cheese.

Nutrition Facts

Per Portion

Calories 265
Calories from fat 141
Calories from saturated fat 26.1
Total Fat 15.6 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.4 g
Cholesterol 5.9 mg
Sodium 571 mg
Potassium 225 mg
Total Carbohydrate 22.1 g
Dietary Fiber 6.6 g
Sugars 6.8 g
Protein 12.4 g

Dietary servings

Per Portion

Meat Alternative 0.7
Milk Alternative 0.1
Vegetables 1.5

Energy sources