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Chickpea-Tomato Salad with Tofu “Feta”



This tantalizing Chickpea-Tomato Salad with Tofu “Feta” is one that I like to serve when I’m entertaining. Marinating the tofu in this lively combination of Greek-style herbs and spices makes a delightful vegan “cheese.” Even if you are not a fan of tofu, you’ll appreciate this tasty twist on a classic salad.

Makes 4 servings



8 ounces firm or extra-firm regular tofu, well-drained
1 tablespoon freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 teaspoon Italian seasoning blend
¼ teaspoon garlic powder
¼ teaspoon sea salt, plus more as needed

1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
1 medium cucumber, peeled, seeded and cubed
1 cup diced sweet red bell pepper
½ pint grape or cherry tomatoes, halved
½ cup diced onion
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning blend
¼ teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste

2 tablespoons freshly squeezed lemon juice
1½ tablespoons extra-virgin olive oil



To make the “feta,” put the tofu in a medium-sized bowl. Using your fingers or a fork, crumble the tofu until it resembles the texture of feta cheese. Add the lemon juice, oil, Italian seasoning, garlic powder and salt. Gently stir to combine. Cover and refrigerate a minimum of 2 hours or up to 12 hours.


To make the salad, put the chickpeas, cucumber, red pepper, tomatoes, onion, capers, parsley, Italian seasoning and sea salt in a large bowl. Gently stir to combine. Put the dressing ingredients in a small bowl and whisk briskly to emulsify. Add the dressing to the salad and gently stir to combine. Cover and refrigerate 1 to 3 hours to allow the flavors to marry.

To assemble the salad, add the “feta” to the chickpea mixture. Gently stir to combine. Season with salt and freshly ground black pepper, to taste. Serve immediately.