Full of protein, this grilled tofu chickpea salad recipe is a great option for vegetarians.

Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy.

Time: 2 min prep and 5 min to cook

Protein 2

Free Veg 1

Restricted Veg ¼

Fat 1


– 240g chickpeas

– 280g tofu

– 1 red pepper, sliced

-100g sliced radish

– 100g scallion, roughly chopped

– 1 red onion, finely sliced

-1 cucumber, diced

– 1 tbsp chopped coriander leaves

– juice of one lemon

– 2 tbsp olive oil

– ½ tsp sea salt

– ½ tsp black pepper


1. In a pan or under a grill, fry or grill your tofu chunks until charred lightly on each side.

2. Rinse your chickpeas in some water and transfer to a bowl.

3. Combine all of the ingredients and dress with the lemon juice, olive oil and season with your salt and pepper.

Blog Post by Jodie Wood