Recipe
Kale Salad with Spiced Tofu &
Chickpeas
Take your tastebuds on a trip
Besseha! (That’s how to say “bon appétit” in Morocco.) Go on a kitchen vacation and get 341 mg of calcium with this lemony kale salad, topped with Moroccan-inspired spiced tofu and crispy chickpeas. Roasting the tofu and chickpeas brings out their rich flavor, and a quick massage of the kale leaves makes them tender and delicious.
Ingredients | Serves 4
Cooking Spray
teaspoons paprika
teaspoons ground cumin
teaspoons garlic powder
teaspoon freshly ground pepper
teaspoon salt
tablespoons lemon juice, divided
tablespoons extra-virgin olive oil, divided
14-ounce package extra-firm water-packed tofu, drained
15-ounce can chickpeas, rinsed
cups torn kale (from 1 large bunch) or baby kale
medium yellow or orange bell pepper, cut into 2-inch strips
English cucumber, halved and sliced
tablespoons lemon juice, divided
tablespoons extra-virgin olive oil, divided
14-ounce package extra-firm water-packed tofu, drained
15-ounce can chickpeas, rinsed
cups torn kale (from 1 large bunch) or baby kale
medium yellow or orange bell pepper, cut into 2-inch strips
English cucumber, halved and sliced
Preparation
STEP 1
Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray.
STEP 2
Combine paprika, cumin, garlic powder, pepper, and salt in a large bowl. Measure out 2 ½ teaspoons and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture. Cut tofu into ¾-inch cubes and pat dry. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.
STEP 3
Spread the tofu and chickpeas on the prepared baking sheet in a single layer. Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.
STEP 5
Serve the salad topped with the roasted tofu and chickpeas.
STEP 2
Combine paprika, cumin, garlic powder, pepper, and salt in a large bowl. Measure out 2 ½ teaspoons and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture. Cut tofu into ¾-inch cubes and pat dry. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.
STEP 3
Spread the tofu and chickpeas on the prepared baking sheet in a single layer. Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.
STEP 4
Meanwhile, return the reserved 2 ½ teaspoons spice mixture to the large bowl and whisk in the remaining 3 tablespoons each lemon juice and oil. Add kale and, with clean hands, massage the greens until they are reduced in volume by almost half, 1 to 2 minutes. Add bell pepper and cucumber and toss to combine.
STEP 5
Serve the salad topped with the roasted tofu and chickpeas.
Nutrition Per Serving
| Calories | 364 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Calories | 364 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Carbohydrates | 34 g |
| Fiber | 8 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 17 g |
| Sodium | 632 mg |
| Potassium | 781 mg |
| Folate | 168 mcg |
| Carbohydrates | 34 g |
| Fiber | 8 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 17 g |
| Sodium | 632 mg |
| Potassium | 781 mg |
| Folate | 168 mcg |
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