Fennel Tofu Chickpea Salad
Ingredients
- 1 tbsp olive oil
- 1/2 block tofu, patted dry
- Pinch sea salt and cracked pepper
- 4 cups baby arugula
- 1 cup fennel, thinly sliced
- 2 small heirloom tomatoes, quartered
- 2 cups cantaloupe balls or cubes
- 10-12 snap peas, trimmed
- 1 can chickpeas, rinsed and drained
- 1/2 block tofu, roasted
- 1/2 avocado, sliced
- 1 cup raw almonds, roasted and roughly chopped
- 1 tbsp apple cider vinaigrette
- Maldon sea salt, cracked pepper
- Pinch chilli flakes
Preparation
Preheat oven to 400°F and roast tofu and almonds until golden and crispy
Prepare vegetables by slicing fennel, quartering tomatoes, trimming snap peas, and slicing avocado
Rinse and drain chickpeas
In a large bowl, combine arugula, fennel, tomatoes, cantaloupe, snap peas, chickpeas, roasted tofu, avocado, and roasted almonds
Drizzle with olive oil and apple cider vinaigrette, then season with sea salt, cracked pepper, and chilli flakes to taste
Toss gently to combine and serve immediately
