*Dairy Free* *Vegan * *Gluten Free*
This is a really quick salad or side dish to make. It can be easily doubled or tripled to serve large crowds or parties and it can be served hot, cold, or room temp! Serves 4
12 oz Spiralized Carrots (Use a store-bought brand such as Trader Joe’s sold in the frozen food section or make your own)
1 Can Chickpeas drained, and rinsed
1 block tofu
Handful fresh parsley and cilantro, chopped
2 parts Extra Virgin Olive Oil to one part White Balsamic Vinegar
One quarter teaspoon Dijon mustard (check label as some do contain dairy)
Salt and Pepper to taste
1. To make the dressing mix all ingredients in a container and whisk until emulsified.
2. To make the salad, cook the carrots until there still is a slight bite to them. The carrots should not be mushy or falling apart. When the carrots are done, cool, place into a serving bowl with the chickpeas, cilantro parsley.
3. Press the Tofu with a weight for about 10 to 30 minutes to remove the water from it. This will make it cook faster. Cut the block of tofu in half width wise and brush each side with coconut oil. Bake at 400° on a cookie sheet until the tofu is slightly browned and slightly crispy. Remove from oven, cut tofu into 1 inch diced pieces. Add to the carrot mixture. Toss all with the dressing. Serve room temperature or cold
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