High Protein Plant-Based Snacking Salad
u003cstrongu003eCalories:u003c/strongu003e 298u003cbru003eu003cstrongu003eProtein:u003c/strongu003e 15.03 gramsu003cbru003eu003cstrongu003eCarbohydrates:u003c/strongu003e 35.24 gramsu003cbru003eu003cstrongu003eFat:u003c/strongu003e 10.82 grams
Servings 5 servings
Calories 300kcal
Ingredients
- 16 ounces extra firm tofu 15 ounces chickpeas, rinsed and drained 1-2 tbsp avocado oil 1 tsp garlic powder sea salt to taste 1 cup chopped celery 1/3 cup chopped red onion 1/3 cup raisins (add more if you want sweeter) 1/3 cup hemp hearts 1/4 cup vegan mayo 1/3 cup thick coconut yogurt (cocojune recommended) 1 tbsp minced garlic 1 tbsp dijon mustard 1 tbsp liquid aminos 1 tbsp apple cider vinegar 1 tbsp nutritional yeast sea salt and pepper to taste
Instructions
- preheat your oven to 400°F.
- in a food processor, very roughly pulse the tofu and chickpeas until they are slightly broken up but still chunky.
- spread the mixture out on a baking pan and coat with avocado oil, garlic powder, and sea salt.
- bake for 10 minutes, remove from the oven, stir, and bake for another 5-7 minutes until lightly golden. let the mixture cool down, then transfer it to a large bowl.
- add the chopped celery, raisins, hemp hearts, onions, vegan mayo, coconut yogurt, minced garlic, dijon mustard, liquid aminos, apple cider vinegar, and nutritional yeast.
- mix everything together until well combined. serve with your favorite chips, as a sandwich wrap, or enjoy on its own.