Can you make the chickpea salad ahead of time?

This salad without avocado will last up to 5 days in an airtight container in the fridge. With avocado mixed in, it will last for 1-2 days if following steps to minimize the oxidation of the avocado when refrigerating.

Is there a way to keep your avocado from browning when adding to the salad?

There are a few tips you can try to help preserve the color of your avocado if prepping it in advance. 1. Make sure the avocado is coated well with the oil and lemon marinade from the tofu. 2. Since we are using sliced red onion in this salad, this will also help to keep the avocado fresher thanks to the antioxidants it releases. 3. Lastly, I like to use a little cling wrap to press on top of the salad before sealing the container airtight. This will help reduce the amount of air that touches the avocado and causes it to oxidize.

How do you meal prep this salad?

The best way to meal prep this salad is to prep your entire salad except for the avocado and place the salad into individual serving containers. As you grab your container to go, dice up a portion of your avocado that you plan to use and mix well into the salad to coat with the dressing. If you have extra lemon juice, feel free to squeeze overtop for extra freshness. Seal the container and you are good to go.

How do you preserve the remainder of your avocado?

You can preserve the remainder of your avocado by storing the avocado with the pit and covering the flesh with some plastic wrap or in a reusable plastic bag with as much of the air pressed out of the bag as possible. If the flesh starts to brown, you can scrap off a bit of that layer to reveal the fresh green avocado underneath.

Protein Packed Avocado Chickpea Salad

Description

This high protein packed Avocado Chickpea Salad combines a delicious tangy garlic marinated tofu with an avocado and chickpea base.

Ingredients

Scale

Marinated Tofu

1 teaspoon white miso paste
2 tbsp extra virgin olive oil
1 clove garlic, crushed or finely minced
Juice of 1 lemon (about 2 tbsp)
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp dry basil
1/2 tsp dry oregano
1/2 tsp salt or more to taste
1 block (450g) of extra firm or super firm tofu (if extra firm, press and drain)

Salad Ingredients

1, 15oz can of chickpeas, rinsed and drained
1 cup zucchini, quartered and diced
1 cup cherry tomatoes, halved
1/4 red onion, finely diced
1/4 cup cilantro, minced
1 avocado cubed

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Instructions

In a jar or airtight container, add in 2 tablespoons water and miso paste. With a fork, mix to combine until there are no lumps. Now, add your oil, garlic, lemon juice, vinegar, nutritional yeast, herbs, and salt and give everything a good mix to combine.
Take your pressed tofu and cut it into 1/2 inch cubes. Place the cubes in the container with the marinade and give the container a good shake to help coat the tofu. Place the tofu in the fridge to marinate (for best results marinate for at least an hour).
To a large mixing bowl, add your chickpeas, diced cucumber, tomatoes, red onion and cilantro. Sprinkle with a pinch of salt and toss to combine.
When ready to serve, add the avocado, tofu and marinade to the bowl and toss everything to combine and adjust salt and pepper to taste. You may serve right away or allow the bowl to marinate a little further if desired.

Notes

To help the tofu become more flavorful, allow the tofu to marinade for at least 1 hour or more before using.

For the best fresh flavor, wait to add the avocado when you are ready to serve.

You can dress this salad in advance as there are no greens present in this salad. This will also help the tofu and chickpeas continue to marinate as it sits in the fridge.

To make this recipe fast, use canned chickpeas. Just rinse and drain well before using. If using freshly cooked chickpeas, use the equivalent of 1 1/2 cups cooked chickpeas in the salad.