If you love all of the tang of a good Mediterranean dish you will LOVE this salad. Because this contains protein rich tofu and chickpeas you can enjoy this alone as a filling “big salad” or a side dish. Perfect for a family gathering, this salad seems to grow as you’re serving it!
Baked Tofu Mediterranean Salad
Prep
Cook
Total
Yield 6 servings
Ingredients
- 12oz, prepared using my Nana’s Baked Tofu recipe and cooled
- ½ cup Athenos Traditional Reduced Fat Crumbled Feta Cheese
- 2 cups Mixed Greens, any mixed lettuces
- 1 cup Cucumbers, diced
- 1 cup Canned Chickpeas (Garbanzo beans), rinsed and drained
- 30 slices of Mezzetta Sliced Greek Kalamata Olives
- ½ cup Banana Peppers
- 1 cup Canned Artichoke Hearts without Oil
- 6 tbsp G Hughes Sugar Free Balsamic Vinaigrette
Instructions
- Prepare tofu according to my Nana’s Baked Tofu recipe and allow to cool completely
- Add remaining ingredients to a large bowl and toss lightly
- Add tofu and drizzle dressing on top, toss again
- Serve immediately or store in the fridge for up to 3 days
Notes: 6-8 one cup servings. May be refrigerated up to 3 days, but freezing is not recommended
Don’t forget to send some Love Bucks! Kc and I do this for free but there are fees associated with keeping the Egg Love coming. Please send Love Bucks by:
♥ Liking
♥ Sharing
♥ Commenting
♥ My favorite… Subscribing!
♥ And if you see something you like or want from one of our affiliate sponsors please order it while you are here! Be sure to check out my recommendations page for the products I mention in my posts and chats.
