• Serves: 3 |
  • Prep Time: ~15 min |

Nutrition Information (per serving)

  • Calories: 247 kcal
  • Carbs: 25.3 g.
  • Fat: 10.7 g.
  • Protein: 12.4 g.
  • Fiber: 7.9 g.
  • Sugar: 8.1 g.

INGREDIENTS:

Dressing:

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. maple syrup (alternatively, use another sweetener)
  • 1 tbsp. water
  • ½ tbsp. sesame oil
  • 1 tbsp. miso paste (yellow or white)
  • ¼ tsp. salt
  • Pepper to taste

Salad:

  • ½ cup dry chickpeas
  • ¼ cup dry green or brown lentils
  • 1 14-oz. pack of silken tofu
  • 5 cups mixed greens (fresh or frozen)
  • 2 radishes (sliced thinly)
  • ½ cup cherry tomatoes halved
  • ¼ cup roasted sesame seeds (optional)

Total number of ingredients: 15

METHOD:

  1. Prepare the chickpeas according to the method.
  2. Prepare the lentils according to the method.
  3. Put all the ingredients for the dressing in a blender or food Mix on low until smooth, while adding water until it reaches the desired consistency.
  4. Add salt, pepper (to taste), and optionally more water to the dressing and set aside.
  5. Cut the tofu into bite-sized cubes.
  6. Combine the mixed greens, tofu, lentils, chickpeas, radishes, and tomatoes in a large bowl.
  7. Add the dressing and mix everything until it is coated evenly.
  8. Top with the optional toasted sesame seeds, if desired.
  9. Refrigerate before serving and enjoy, or, store for later!

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