Tofu and Chickpea Kale Salad

I have to say I have really enjoyed these Mason Jar Salads.  They are so easy to throw together, they stay fresh and I am working on ways to make them filling while still being healthy.  This week I opted for a vegetarian option and have been pleased. 

Tofu and Chickpea Kale Salad

Salad

-4 cups of spinach, 

-4 cups of Kale, chopped 

-1 can (14 oz) chickpeas, drained

-1/2 tomato, diced

-1 cup of broccoli slaw 

- 1 heaping cup of (or more) of firm tofu, cubed



Dressing:
-1/2 cup of extra virgin olive oil
-1/4 cup of lemon juice, or juice from 1 lemon
-1/2 cup of red wine vinegar
-2 large garlic cloves, minced
-Salt/pepper to taste


To make dressing:
1) Whisk all ingrediants together in a small bowl.  If you have a dressing container pour in all ingrediants and then shake until well mixed.
   *If you using for Mason Jar Salads use about 2-3 Tablespoons per jar

For Salads:

-Saute tofu (after you cube it) in a medium sized pan with a splash of olive oil, salt and pepper. 

Saute until lightly browned on each side, set aside and let cool. 

 

-Layer all ingredients evenly in 4 mason jars

         *Layer in the following order:  Dressing, chickpeas, broccoli slaw, tomatoes, tofu, kale and spinach mixed. Seal and enjoy throughout the week or weekend!