Chickpeas and Tofu Vegetable Salad UA-146926695-2

Chickpeas and Tofu Vegetable Salad


100 g chickpeas

100 g tofu

1 small zucchini

1 small carrot

1 small bell pepper

1 tbsp. sesame oil

2 tbsp. soy sauce

2 tbsp. vegetable oil



Soak the chickpeas in the water overnight. In the morning, drain the water, pour in fresh water and cook for about an hour. Drain. Add chickpeas to the baking dish. Add soy sauce and spices. Bake in oven for 20-30 minutes at 350-390 ºF.

Wash carrots, peppers, and zucchini and cut into medium strips. Fry vegetables in vegetable oil until soft. Cut tofu into cubes and brown in a dry frying pan over high heat. Combine all the ingredients in a deep plate, and sprinkle with sesame seeds.

Salads with Green

In vegetarian cuisine, many recipes use greens as the main ingredient. One can supplement greens with vegetables, fruits, mushrooms, nuts, seeds and, even flowers. One salad recipe featured below even uses dandelion leaves.

Nuts and Pears Green salad


1 bunch arugula

0.5 bunch mint

1 pear

10 walnuts

1 tbsp. honey

lemon juice

100 g blue cheese


Wash and tear greens (arugula and mint). Put the shredded greens on a deep plate. Wash the pear and cut into slices. Sprinkle the pieces of pear with lemon juice to avoid darkening. Add the greens. Shell the nuts and break them into medium pieces. In a frying pan, warm the honey and fry the nuts. Fry two minutes ( warning! – nuts in honey can firmly stick to a frying pan or a plate).

During cooking, stir the nuts. Then put them directly on the greens. Mix all the ingredients and sprinkle with lemon juice. Add blue cheese crumbles to taste.