If you're unfamiliar with tofu, this salad is a good way to try it. The strips of tofu are similar to marinated mozzarella in appearance, taste and texture. Serve this salad as a light lunch or first course with crusty bread.
- Portion size 6 servings
- Credits : © CanadianLiving.com
Dressing: In bowl, whisk vinegar, onion, garlic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.
Cut tofu into 1-1/2 inch (4 cm) long strips, about 1/4 inch (5 mm) wide; add to dressing. Let stand at room temperature for 1 hour.
In saucepan of boiling salted water, cook broccoli just until tender-crisp; drain and refresh under cold water. Drain again; place in large bowl.
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, mozzarella, parsley, dressing and tofu. Toss gently.
Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 2 days. Taste and adjust seasoning.
To serve, toss gently and sprinkle with feta cheese.
Nutritional facts <b>Per serving:</b> about
- Protein 13 g
- Calories 270.0
- Total fat 16 g
- Total carbohydrate 21 g