Middle Eastern Vegetable Salad
This colorful middle eastern salad has it all, intense flavor, heart-healthy veggies, a little chickpea and tofu protein and a beautiful bright dressing.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minutes 30 minutes
Middle Eastern Salad
Middle Eastern Vegetable Salad
This colorful middle eastern salad has it all, intense flavor, heart-healthy veggies, a little chickpea and tofu protein and a beautiful bright dressing.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minutes 30 minutes
Middle Eastern Salad
Ingredients
Tofu Feta
  • 1/2 12-14 oz package firm organic tofu drained and pressed for 30 minutes
  • 3 cloves garlic chopped
  • 2 Tbl light miso
  • 1 1/2 tsp dried oregano
  • 1/3 cup red wine vinegar
  • 4 Tbl lemon juice freshly squeezed
  • 1/2 tsp sea salt
Salad
  • 10 scallions white and green parts, thinly sliced
  • 2 large ripe tomatoes (cherry tomatoes will also work)
  • 1 medium hothouse cucumber halved lengthwise and 1/2-inch-diced
  • 1 15 oz can chickpeas rinsed and drained
  • 1/3 cup fresh parsley chopped
  • 1/3 cup fresh mint leaves chopped
  • 1/3 cup fresh basil leaves julienned into thin strips
  • sea salt and pepper to taste
  • 8 ounces tofu feta cheese 1/2-inch-diced, recipe above
  • 6 whole whole wheat pita bread toasted and cut into 6 wedges
Dressing
  • 4 Tbl tahini or cashew butter
  • 1/3 cup lemon juice freshly squeezed
  • 3 cloves garlic minced
  • sea salt and pepper to taste
Instructions
Tofu Feta
  1. Cut pressed tofu into squares about ½” large.
  2. Make the tofu feta marinade by combining the garlic, miso, oregano, lemon juice, red wine vinegar and salt.
  3. Transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate for at least 30 minutes
Salad
  1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  2. In a small bowl, whisk together the lemon juice, tahini or cashew butter, and garlic. Salt & pepper to taste.
  3. Cut the pita bread in half and toast in a toaster oven or toaster until warmed through and slightly crisp. Cut each half into 3 wedges.
  4. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta and toss again gently.
  5. Serve the salad with the toasted pita bread.

This recipe was printed from plantbasedcooking.com