Tofu, Chickpea & Romaine Power Bowl
Lunch · Levantine · Ready in 12 min · Serves 1
Cold marinated tofu and chickpeas over a chopped romaine, cucumber and tomato base, dressed with lemon and za'atar. No pan, no heat, 736g of bowl.
Per serving
- Calories
- 571
- Protein
- 41 g
- Carbs
- 59 g
- Fat
- 19 g
- Fibre
- 20 g
Vitamins and minerals, % of a day’s needs
- Iron54%
- Vitamin D0%
- B120%
- Zinc46%
- Magnesium48%
- Omega-333%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Tofu
- 150 g Chickpeas, drained
- 120 g Romaine lettuce
- 120 g Cucumber
- 120 g Cherry tomatoes
- 40 g Red onion
- 2 tbsp Lemon juice
- 2 tsp Za'atar spice blend
- 10 g Fresh parsley
- 0.5 tsp Salt
Method
- 1
Press the 150g of tofu between two sheets of kitchen paper for 2 minutes to draw the water out, then cut it into 2cm cubes. Pressing is what lets the dressing soak in rather than slide off.
- 2
Put the tofu cubes and the 150g of drained chickpeas in a bowl with 2 tbsp lemon juice, 2 tsp za'atar spice blend and 0.5 tsp salt, and turn them over gently. Leave them to sit while you chop the salad.
- 3
Shred the 120g of romaine lettuce, dice the 120g of cucumber, halve the 120g of cherry tomatoes, finely slice the 40g of red onion and chop the 10g of fresh parsley. Pile them into a wide bowl.
- 4
Tip the dressed tofu and chickpeas over the vegetables along with every drop of the lemon and za'atar left in the bowl, and toss once. Eat straight away, while the romaine is still crisp.
