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Viral High-Protein Bean Salad with Vegan Feta
30 minServes 6Nutri-Score A€€
A
30 min
30 minViral High-Protein Bean Salad with Vegan Feta
what you need
Ingredients
white beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry400 g
edamame (boiled, salted)Produce300 g- cherry tomatoes (halved)Produce250 g
- baby bell peppers (sliced)Produce5 pieces
parsley (chopped)Produce30 g
firm tofu (pressed and cubed)Fresh400 g- miso pastePantry40 g
apple cider vinegarPantry80 ml- lemon juice (freshly squeezed)Produce60 ml
olive oilPantry30 ml
garlic (minced)Produce4 pieces- nutritional yeastPantry10 g
dried oreganoSpices3 g
onion powderSpices1 g
saltSpices3 g
black pepperSpices1 g- red pepper flakes (optional)Spices1 g
per serving
Nutrition
280kcal
- Carbs
- 29 g
- Proteins
- 18 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
jar
step by step
Method
- Step 1
Make the marinade
- In a jar, whisk together the miso, apple cider vinegar, lemon juice, olive oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper and red pepper flakes until smooth.
- Step 2
Marinate the tofu
- Toss the cubed tofu in the marinade until well coated.
- Cover and refrigerate so it soaks up all the flavour.
- Step 3
Assemble the salad
- In a large bowl, combine the white beans, chickpeas, edamame, cherry tomatoes, baby bell peppers and chopped parsley.
- Step 4
Add the vegan feta and dressing
- Add the marinated tofu feta to the bowl.
- Whisk a little lemon juice and black pepper into the leftover marinade and drizzle it over the salad.
- Toss everything together and serve, or keep in the fridge for meal prep.