Lunch · British
Curried tofu and chickpea salad in lettuce cups
Crumbled tofu and chickpeas in a curry, tahini and lemon dressing with celery, spooned into crisp lettuce leaves.
- Serves
- 2
- Prep
- 10 min
- Total
- 10 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 3 cupss- 350 g firm tofu, crumbled
- 150 g chickpeas, canned, drained
- 80 g celery, diced
- 40 g red onion, finely diced
- 1 tbsp tahini
- 1 tbsp curry powder
- 2 tbsp lemon juice
- 1/4 tsp salt
- 10 g fresh cilantro, chopped
- 150 g romaine lettuce leaves
Method
Whisk the tahini, curry powder, lemon juice and salt with 2 tablespoons of water in a bowl.
Lightly crush half of the chickpeas with a fork. Add all the chickpeas, the tofu, celery, onion and cilantro to the dressing and mix.
Spoon into the lettuce leaves and serve. The filling keeps 3 days in the fridge.