This colorful salad comes together with little effort besides the rhythmic chopping of vegetables. Since I find chopping vegetables oddly therapeutic, that was a plus for me. No cooking is required, just some advanced planning to give things time to marinate. I already had some "tofu feta" on hand, making life even easier. The salad was inspired by a recipe in Simple Vegetarian Pleasures, and the tofu feta is from the Native Foods Restaurant Cookbook.
The Native Foods Restaurant Cookbook is a lot of fun. I haven't tried many recipes yet, but they look tasty and creative. I can be a slacker in the kitchen, avoiding labor intensive dishes, so these recipes with lots of white space on the page look right up my alley. Ruby Red Vegan recently posted a virtual tour of her visit to the restaurant, full of amazing looking dishes.
The "tofu feta" is very good, but to me is more of a flavorful marinated tofu rather than a feta taste-alike. The recipe calls for marinating tofu cubes in a vinaigrette of olive oil, lemon juice, and some seasoning. You can also skip the tofu feta and increase the chickpeas in the recipe below. This salad is best the day it's made because the texture of fresh tomatoes doesn't keep well in my opinion. Unless you are actually serving 4-6 people, you might cut the recipe in half rather than have leftovers.
1 can chickpeas, rinsed and drained
1 cup tofu feta cubes
2 medium tomatoes, cored, seeded, and chopped
1/2 cup thinly sliced red onion
1 yellow bell pepper, sliced
Dressing for salad:
1/4 cup extra virgin olive oil
juice from 1 lemon
1 large garlic clove, minced
1/4 teaspoon salt
freshly ground black pepper
2 cups torn pieces of arugula
Place the chickpeas, tofu feta, tomato, onion, and pepper in a bowl. Combine the dressing ingredients in a jar and shake to mix. Dress the salad and allow to marinate for at least an hour. Add the arugula just before serving.