Greek Salad with Tofu Feta and Chickpea Croutons

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Dice the 1 medium cucumber, 2 medium tomatoes, and 1/2 medium red onion into bite-sized pieces. Cut the 1/2 cup kalamata olives in half.
3. 3Crumble the 1 block (about 400 g) tofu into a medium bowl. Drain and rinse the 1 can (about 425 g) chickpeas. Add the chickpeas to the bowl with the tofu. Drizzle everything with 2 tablespoons of the 1/4 cup olive oil and sprinkle with 1 teaspoon dried oregano. Toss gently to coat.
4. 4Spread the tofu and chickpea mixture in a single layer on a baking sheet. Bake for 15 minutes, or until the chickpeas are slightly crispy and golden brown.
5. 5While the chickpeas are baking, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of 1/4 cup olive oil, 2 tablespoons red wine vinegar, and the remaining 1 teaspoon dried oregano.
6. 6In a large salad bowl, combine the diced cucumber, diced tomatoes, diced red onion, and halved kalamata olives.
7. 7Add the crumbled tofu to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
8. 8Top the salad with the baked chickpea croutons. Serve immediately.

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