Creamy Chickpea Tofu and Kale Salad

Name: Creamy Chickpea Tofu and Kale Salad
Yield: Makes 8 cups
Cuisine: Ethiopian
Ingredients: Freshly ground black pepper; 1 avocado, chopped; ¾ cup cubed Quick Chickpea Tofu, chilled; Salt; 3 tablespoons Lemon-Sunflower Seed Dressing, plus more if desired; 1 bunch kale, washed, ribbed, and chopped (5 cups); 1 tomato, diced (1 cup); ½ cup cooked or canned chickpeas, rinsed and drained

Preparation info

Makes
8 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

When I was working on this book, I started tossing Quick Chickpea Tofu leftovers in salad and liked it so much, I thought I’d include a recipe. Chickpea tofu is a fast and nutritious addition to any salad, and the creamy elements of this dish are a pleasing contrast to the hearty kale.

Ingredients

1 bunch kale, washed, ribbed, and chopped (5 cups)
½ cup cooked or canned chickpeas

Africa
Ethiopia
Main course
Starter
Side dish
Vegan

Method

Combine the kale, chickpeas, tomato, chickpea tofu, and avocado in a large bowl. Add the dressing and toss gently. Season to taste with salt, pepper, and up to 1 tablespoon of additional dressing if desired.