Salad With Chickpeas, Lettuce Leaves And Alfalfa

Made of various healthy and tasty ingredients and creamy sauce, this yellow-green salad is really fantastic. The sauce you made for this salad can be used to prepare other salads, as well as for marinating tofu. You can keep the sauce in the fridge for about 10 days, but before you use it shake it well each time.


  • a few leaves of lettuce
  • ½  cup of cooked chickpeas
  • alfalfa sprouts (optional)
  • tofu
  • hot soy sauce

Ingredients for sauce:

  • 1 teaspoon of mustard
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice

Salad With Chickpeas, Lettuce Leaves And Alfalfa 1


Prepare the sauce mixing mustard, olive oil and lemon juice in a small jar, then close the jar and shake strongly until you get a creamy sauce. Chop tofu into cubes and marinate in the hot soy sauce for about half an hour, then fry briefly in a pan. Boil the chickpeas. Chop the leaves of lettuce into strips. Put all in a bowl and add alfalfa sprouts. Pour one or two teaspoons of the sauce, stir well and serve.