Check out this yummy recipe for Chickpea Salad with Chimichurri Tofu from Wild Thyme with chef, Allison Davis!

Chickpea Salad with Chimichurri Tofu

Marinated tofu

1 block of tofu (firm or xtra firm) drained of excess liquid  ( cut into 2 inch cubes)

2 limes juiced (or 3 Tbsp)

2 TBSP Worcestershire sauce

1 bunch of cilantro finely chopped

1 TBSP chili powder

2 TSbp red wine vinegar

3-4 sprigs fresh oregano or parsley chopped Salt and pepper (heavy pinch of both)

Mix all the ingredients in a medium bowl and add the cubed tofu. Allow to marinate for at least an hour or even overnight for stronger flavor.

Chickpea Salad

1 can of chickpeas

1 red bell pepper- small diced

1 yellow bell pepper -small diced

1 green bell pepper-small diced

1/4 of red onion finely diced

1 jalapeño finely diced

2-3 green onions finely diced

2 cloves of garlic minced

2 TBSP red wine vinegar

1 bunch of cilantro chopped

1 bunch of parsley chopped

1 TBSP smoked paprika

Salt and pepper to taste

2 Tbsp of olive oil

In a medium bowl add the first 8 ingredients.  In a small separate bowl whisk together the vinegar, herbs, smoked paprika, salt and pepper and olive oil.  Pour over the chickpea salad and adjust seasoning to taste.  Add in hot sauce for additional spice or cumin for a Latin flare.