Toasted Garbanzo Bean and Tofu Middle Eastern Salad

Chickpea SaladI don’t know about you, but since it’s been freezing, all I’ve been eating has been warm, filling and often heavy food. To break out of that rut, I decided to make this salad last night since it’s still warm, filling but on the lighter side and is sort of a reminder that eventually winter will go away and it will be warm again :).

This recipe is adapted from one I found in Yotam Ottolenghi’s Jerusalem, which, if you’ve never checked out, I definitely recommend you do.  It has so many creative and original recipes and is making me want to hop on a plane to Jerusalem as soon as possible.

Here’s what you need:

  • Block of tofu, pressed and cut into 1 inch cubes
  • 1 T sesame oil
  • 1 T soy sauce
  • 1 T rice vinegar
  • 4 medium sized tomatoes, chopped
  • 2 large cucumbers (preferably the smaller, Middle Eastern kind)
  • 3 medium carrots, peeled and chopped
  • 5 T chopped parsley
  • 3 T chopped cilantro
  • 2 cans of garbanzo beans, rinsed and drained
  • 1 T ground cardamom
  • 1 T ground cumin
  • Juice and zest of 1 lemon
  • 5 T of olive oil, plus more for toasting beans
  • 1 clove garlic, minced
  • Salt and pepper to taste

What you do:

  1. Begin by combining the sesame oil, rice vinegar and soy sauce in a small bowl.  Add in the tofu and stir until coated.  Place on a baking sheet and roast in the over at 350 degrees for about 30 minutes or until tofu is golden on the outside.  Remove from oven.
  2. Meanwhile, combine the tomatoes, cucumber, carrots, parsley and cilantro in a large bowl.
  3. In a separate bowl, combine the garbanzo beans with the cardamom and cumin until coated.  Add salt and pepper to taste.
  4. Heat 1 T olive oil in a medium sized pan.  Add the garbanzo beans and cook for about 3-4 minutes on each size or until warmed through.  Keep warm.
  5. In a small bowl, combine the olive oil, lemon juice, zest and garlic.  Pour the dressing over the tomato, cucumber and carrot mixture and toss lightly.
  6. Serve by spreading a layer of the tomato, carrot salad and top with tofu and beans.  If desired, you can put a dollop of Greek yogurt on top.
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One thought on “Toasted Garbanzo Bean and Tofu Middle Eastern Salad

  1. Ani says:

    That looks great! I have made a salad similar to this but without the tofu – this would be a great meal!

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