Serves 4.

Ingredients:

• cooking spray
• 15 oz canned chickpeas, drained and rinsed
• 4 tbsp balsamic vinegar
• 1/2 tbsp fresh parsley, chopped
• 1/2 tbsp fresh basil, chopped
• 1/2 tbsp fresh mint leaves, chopped
• 1/2 tbsp fresh cilantro, chopped
• 2 tsp olive oil
• 2 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 1 cup shredded carrots
• 5 oz baked tofu, diced
• 1/2 cup fat-free shredded cheddar cheese or soy “cheddar” shreds
• 4 cups romaine lettuce, torn
• 8 tbsp fat-free balsamic vinaigrette dressing

Instructions:

1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray. Spread chickpeas on baking sheet and spray a light mist over chickpeas before baking. Bake 40 minutes, shaking pan every 5 minutes to promote even cooking.
2. Meanwhile, in a large bowl, whisk together vinegar, fresh herbs, and oil. Add broccoli, cauliflower, carrots, tofu, and cheese and toss to coat.
3. Divide lettuce among four bowls or plates. Top each serving with 1/4 each vegetable-tofu mixture and chickpea “croutons”. Drizzle each salad with 2 tbsp of dressing.

Variation
Use diced chicken instead of tofu for a “meatier” meal.

Tweaked from Weight Watchers Recipe Browse.

Index Tags: beans • cheese • diet-friendly • low-fat • Recipes • salad • tofu • vegetarian • Weight Watchers© Core