An oil-free chickpea and tofu salad is a refreshing, nutrient-dense dish that’s both satisfying and healthy. Packed with plant-based protein from chickpeas and tofu, it provides a great source of fiber and essential nutrients, making it perfect for a balanced meal. The tofu adds a creamy texture, while the chickpeas provide a hearty, nutty flavor. Fresh vegetables like celery, bell peppers, and tomatoes bring crunch and brightness to the salad, while a tangy balsamic and vinegar-based dressing enhances the flavors without the need for oil. Rich in protein, fiber, and antioxidants, this oil-free salad is light, flavorful, and perfect for anyone looking to enjoy a nutritious meal without excess fat.
Oil free chickpea curry
Course: MainCuisine: Indian, fusionDifficulty: Easy4
servings15
minutes15
minutes30
minutesIn this recipe I have used chickpeas that were cooked in a pressure cooker after soaking them for 8 hours. You can use canned chickpeas but to remove the excess amount of sodium it is recommended to rinse it before use.
Ingredients
2 Tbsp balsamic Vinegar
2 Tbsp red wine vinegar
2 cups cooked chickpeas
200 grams firm tofu
1 cup beetroots
1 cup carrots
1 cup tomato
1 cup celery
1 cup red bell pepper
1 Cup fresh basil
Preperation
- Soak one cup chickpeas overnight or for atleast 8 hours in water. The chickpeas will expand upto two times in volume. Rinse this soaked chickpea once or twice.
- Prepare beetroots, carrots and tofu for steaming. Cut them into 1/4 inch pieces and steam them together in a steaming utensil for 10 minutes
- Chop the Tomatoes and bellpepper into 1/4 inch pieces or smaller
- Chop the celery finely
- Take a large bowl and add all the ingredients to it except the basil and vinegars
- Add Balsamic and red wine vinegar and mix all ingredients
- At the time of serving add fresh basil leaves as garnish.
Recipe Video
