Pita Salad with Za'atar Tofu and Chickpeas
By Claire SchenkPublished on October 18, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
1 (14-ounce) block firm or extra-firm tofu 5 tablespoons extra-virgin olive oil, divided2 tablespoons tahini 2 teaspoons grated lemon zest plus 3 tablespoons juice1¼ teaspoons table salt, divided1 (15-ounce) can chickpeas, rinsed10 ounces cherry tomatoes, halved3 tablespoons za'atar 2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces2 cups pita chips, broken into ½-inch pieces½ cup pepperoncini, stemmed and sliced into rings, divided
Before You Begin
For an extra briny kick, top this salad with kalamata olives.
Instructions
- Place whole tofu block on paper towel–lined plate. Gently place large saucepan on top of tofu and let tofu drain for 10 minutes. Whisk 3 tablespoons oil, tahini, lemon zest and juice, and ¼ teaspoon salt together in large bowl. Add chickpeas and tomatoes and toss to coat; set aside.
- Press tofu dry with paper towels and cut into ¾-inch pieces. Sprinkle tofu pieces with za’atar and remaining 1 teaspoon salt. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until first side is lightly browned, 3 to 4 minutes. Flip tofu and cook until second side is lightly browned, 3 to 4 minutes.
- Add lettuce, pita chips, and half of pepperoncini to bowl with chickpea mixture and toss to combine. Transfer salad to serving plates and top with tofu and remaining pepperoncini. Serve.
Time
40 minutesYield
Serves 4Ingredients
1 (14-ounce) block firm or extra-firm tofu
5 tablespoons extra-virgin olive oil, divided
2 tablespoons tahini
2 teaspoons grated lemon zest plus 3 tablespoons juice
1¼ teaspoons table salt, divided
1 (15-ounce) can chickpeas, rinsed
10 ounces cherry tomatoes, halved
3 tablespoons za'atar
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
2 cups pita chips, broken into ½-inch pieces
½ cup pepperoncini, stemmed and sliced into rings, divided
Ingredients
1 (14-ounce) block firm or extra-firm tofu
5 tablespoons extra-virgin olive oil, divided
2 tablespoons tahini
2 teaspoons grated lemon zest plus 3 tablespoons juice
1¼ teaspoons table salt, divided
1 (15-ounce) can chickpeas, rinsed
10 ounces cherry tomatoes, halved
3 tablespoons za'atar
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
2 cups pita chips, broken into ½-inch pieces
½ cup pepperoncini, stemmed and sliced into rings, divided
Ingredients
1 (14-ounce) block firm or extra-firm tofu
5 tablespoons extra-virgin olive oil, divided
2 tablespoons tahini
2 teaspoons grated lemon zest plus 3 tablespoons juice
1¼ teaspoons table salt, divided
1 (15-ounce) can chickpeas, rinsed
10 ounces cherry tomatoes, halved
3 tablespoons za'atar
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
2 cups pita chips, broken into ½-inch pieces
½ cup pepperoncini, stemmed and sliced into rings, divided
Why This Recipe Works
Pan-seared tofu, chickpeas, and pita chips made this vegan salad hearty enough for dinner.
Before You Begin
For an extra briny kick, top this salad with kalamata olives.
Instructions
- Place whole tofu block on paper towel–lined plate. Gently place large saucepan on top of tofu and let tofu drain for 10 minutes. Whisk 3 tablespoons oil, tahini, lemon zest and juice, and ¼ teaspoon salt together in large bowl. Add chickpeas and tomatoes and toss to coat; set aside.
- Press tofu dry with paper towels and cut into ¾-inch pieces. Sprinkle tofu pieces with za’atar and remaining 1 teaspoon salt. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until first side is lightly browned, 3 to 4 minutes. Flip tofu and cook until second side is lightly browned, 3 to 4 minutes.
- Add lettuce, pita chips, and half of pepperoncini to bowl with chickpea mixture and toss to combine. Transfer salad to serving plates and top with tofu and remaining pepperoncini. Serve.
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