Happy Monday everyone!
How was your weekend? Could you enjoy some days off?
Today I'd like to share one of my favourite salads which I love to enjoy as a quick, refreshing yet very satisfying meal after work. Cucumber salad doesn't always have to be that boring side dish. With some chickpeas, tofu feta and a creamy dressing you can jazz it up into a super yummy main which is super quick and easy to make.
[You can find a link to the German version of this recipe at the end of this post.]
Ingredients
For the salad
- 2-4 cucumbers (1 kg)
- 1 bunch of spring onion
- 50 g fresh herbs like parsley and/or dill
- 400 g cooked chickpeas (1 can)
- 400 g tofu
- pinch of salt
Für das Dressing:
- 5-6 tbsp tahini (sesame paste)
- 3 tbsp soy sauce (gluten free tamari)
- 2 tbsp lime juice
- 2 tbsp water
Instructions
- Wash and chop the cucumber, spring onions and herbs, and put them in a bowl together with the cooked chickpeas.
- Cut the tofu into cubes and make crumbs out of them. Fry the crumbs for around 5 minutes in a pan, until golden. Add some salt to taste.
- In the meantime put the ingredients for the dressing into a little bowl and stir well.
- Add the dressing to the salad and serve together with tofu crumbs.
