ITALIAN CHOPPED SALAD

SERVES

FOR THE DRESSING

1 garlic clove, minced

1 tbsp. Dijon mustard

1/2 tsp. sea salt

2 tbsp. red wine vinegar

1/2 cup olive oil

1 tbsp. agave

FOR THE SALAD

1 head romaine, finely chopped

1/2 cup fresh basil, cut into a fine chiffonade, see tip

1 can chickpeas, rinsed and drained

1 tomato, chopped

1/2 cup kalamata olives, pitted and chopped

2 scallions, white and light green parts thinly sliced

7 oz. (198g) extra-firm tofu, drained and patted dry

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 606kcal
Fat: 35.1g (4.6g S.Fat)
Carbs: 58.5g
Protein: 22g
Sugar: 14.5g
Sodium: 344mg

METHOD

FOR THE DRESSING
Combine all the ingredients in a blender and blend until smooth. Refrigerate for up to three days.

FOR THE SALAD
To make the salad, combine romaine, basil, chickpeas, tomato, olives, and scallions in a large mixing bowl. Toss the salad with the crumbled tofu. Season with salt and pepper and toss with desired amount of dressing. More pepper should be sprinkled on top of each serving.