Recipe: Chickpea,Tofu, Avocado Salad

Here is a recipe that I created inspired by a salad I had at a cafe in the East Village.

It's quite easy to make and economical as well if you prepare the salad in advance to take with you (I divide them into 4 plastic reusable Chinese take-out containers). Omit the dressing when you prepare the salads in advance as it will start to wilt the salad.
This recipe serves 4.

• 1 head of iceberg lettuce


• 15oz canned chickpeas (drained and rinsed)


• 2 carrots (peeled and shredded)


• 12.3oz box Mori-Nu Silken Tofu (Extra Firm)


• 1 ripe avocado (pitted, skin removed, and sliced)

1. With a sharp chef's knife, cut the head of lettuce into quarters. Cut off root end and then chop each quarter into bite sized pieces (as you chop up each quarter, put them into each serving bowl).


2. Divide the chickpeas into 4 servings (about 1/4 cup each in each serving bowl).


3. Divide the shredded carrots among the four serving bowls.


4. Cut the tofu into 1/2" small cubes and divide amongst the serving bowls.


5. Divide the avocado into four servings and add to the serving bowls (about 3 slices each).

Serve with your favorite salad dressing or try this recipe for Ginger Carrot Dressing:

• 3 medium carrots, peeled and cut into chunks


• 2-inch piece of fresh ginger, peeled


• 1 tablespoon soy sauce


• 1/4 cup white wine vinegar


• 1/4 cup orange juice


• 2 tablespoons vegetable oil

In a blender, combine all the ingredients except the oil. Pulse blender until the mixture is mostly smooth, then add the oil and puree for 15 seconds. (Blending oil for too long emulsifies it, giving it a mayonnaise flavor you don't want in this dressing.)