Chickpea-Tomato Salad with Red Pepper Tofu
From: Ian Seddon's Cookbook
🥘 Ingredients
- Whipped Tofu 1.33 cup
- from medium red bell peppers 2
- red wine vinegar 1 tsp
- Kosher salt
- Cooked Quinoa 3 cup
- extra virgin olive oil 2 ½ tbsp
- Kosher
- chickpeas 2
- cherry tomatoes 1
- fresh basil or flat-leaf parsley 1 handful
- fat garlic cloves 3
- hemp seeds 2 ½ tbsp
- pure pomegranate molasses 1 tbsp
- Flaky
Red Pepper Whipped Tofu
If you bought jarred roasted red peppers, drain and pat dry 2 medium roasted red peppers (about 6-7 oz).
Or use aged balsamic vinegar instead of pomegranate molasses. Storage: Store the chickpeas and tomato salad in the fridge for about 3 days and the quinoa for up to 4 days. To reheat crispy quinoa, add to a frying pan and heat through until warm. Assemble as listed in the last step right before serving. Nutrition boost: For more veggies, layer soft salad greens on top of the whipped tofu before adding the chickpeas. For more protein, sprinkle some toasted pepitas on top before serving. Shortcut: The crispy quinoa is divine, but if you're short on time and like quinoa as is, serve the salad with plain quinoa warmed up. Or if you bought roasted and salted pepitas instead, simply top with ~2 tablespoons (18g) on each serving.
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1Prepare: Whipped Tofu , from medium red bell peppers , red wine vinegar , Kosher salt .
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2In a food processor, combine the Whipped Tofu, Roasted Red Peppers, and red wine vinegar. Blend until smooth and well-incorporated. Taste, adding salt or more red wine vinegar to taste.
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3Store in a labeled airtight container in the fridge for up to 1 week.
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4Gather: timer cup Red Pepper Whipped Tofu (from meal prep), Cooked Quinoa , extra virgin olive oil , Kosher salt and freshly cracked black pepper, chickpeas , cherry tomatoes , fresh basil or flat-leaf parsley , fat garlic cloves , hemp seeds , pure pomegranate molasses , Flaky sea salt.
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5Arrange a rack in the top third of the oven. Preheat the oven to 425ºF / 220ºC. Take the Red Pepper Whipped Tofu out of the fridge to come to room temperature.
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6Transfer the Cooked Quinoa to a rimmed sheet pan. Add 1 tbsp olive oil and 1/2 tsp kosher salt, mixing with your hands to coat. Spread out on the pan with as little overlap as possible. If it feels dry, add a drizzle of more oil. Roast the quinoa for 15 minutes , then toss. If the quinoa is golden brown and crispy, it’s done. If not, roast for another 5 to 10 minutes, checking at 5 minutes.
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7While the quinoa toasts, prep the chickpeas and tomatoes. Drain and rinse the chickpeas, then pat dry with towels. Halve the tomatoes (or quarter them, if large). If using, thinly slice the basil or chop the parsley. In a large bowl, combine the tomatoes and chickpeas. Use a grater or garlic press on the garlic and add to the bowl. Add in the hemp seeds as well. Drizzle everything with 1 1/2 tbsp good-quality extra virgin olive oil and the pomegranate molasses. Season to taste with salt and pepper until it tastes well-seasoned. Taste, adding more olive oil or pomegranate molasses as desired. Fold in roughly half of the fresh herbs, if using. Set aside to marinate while the quinoa finishes.
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8Assemble: Schmear the Red Pepper Whipped Tofu across a serving platter. Spoon the marinated chickpeas and tomatoes on top. Spoon the crispy toasted quinoa on top, then garnish with the remaining fresh herbs if using. Season with a pinch of flaky salt.