Crispy romaine lettuce and loads of goodies like corn, cherry tomatoes, avocado, red onion and more, make this healthy, vegan version of a famous salad, irresistible and filling enough to be an entire lunch or dinner!
In individual serving bowls, add the romaine lettuce
Arrange the chickpeas, tomatoes, radishes, avocado, tofu, corn, and red onion over top
Drizzle with dressing and a sprinkle of salt and pepper
Add fresh chopped parsley and enjoy.
Roasted Chickpeas- If you don’t find packaged or bulk, roasted chickpeas in the store, no prob! They’re way easy to do yourself. Just drain a can of cooked chickpeas, spread out on some paper towels and pat dry. Next add a little extra virgin olive oil, salt and pepper and cook at 350 on a baking sheet in your oven or air fryer for around 20 minutes. For low fat omit the olive oil.Shop and chop ahead for lightning fast meal prep- You can speed a meal to the table by getting everything (except the avocado) ready the day before. Chop your veggies and tofu and store them in airtight containers in the fridge. When it’s time to eat, all you have to do is assemble everything in serving bowls, add avocado slices and boom! It’s a super fast dinner or lunch.Save money by baking or sauteing your own tofu- Baked tofu is delicious and cheap, especially when you make it yourself. All you have to do is drain and pat dry a block of extra-firm tofu. Cut into ½ inch cubes. Season by tossing with nutritional yeast, salt and pepper and if you want, onion powder and garlic powder. Bake for 15-20 minutes in the oven or air fryer or saute in an oiled skillet until the pieces are crispy on the edges.