Garbanzo Bean, Tofu and Squash Salad Recipe

Name: Garbanzo Bean, Tofu and Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces firm tofu, rinsed, dried, cubed; 1 (2/3 ounce) package Italian salad dressing mix; ¼ cup red wine vinegar; 2 tablespoons water; ¼ cup oil; ¾ cup lemon juice; ¼ cup extra virgin olive oil; ½ teaspoon salt; ½ teaspoon fresh ground black pepper; 1 (14 ounce) can garbanzo beans, drained and rinsed; 2 medium zucchini, diced into 1/4-inch pieces; 1 medium yellow squash, diced into 1/4-inch pieces; 1 small red onion, thinly sliced; 2 ounces parmesan cheese, shredded

Servings: persons

7 ounces firm tofu, rinsed, dried, cubed
1 (2/3 ounce) package Italian salad dressing mix
¼ cup red wine vinegar
2 tablespoons water
¼ cup oil
¾ cup lemon juice
¼ cup extra virgin olive oil
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 (14 ounce) can garbanzo beans, drained and rinsed
2 medium zucchini, diced into 1/4-inch pieces
1 medium yellow squash, diced into 1/4-inch pieces
1 small red onion, thinly sliced
2 ounces parmesan cheese, shredded

1
Rinse tofu, wrap in paper towels or dish cloth to remove excess water.
2
Dice tofu and put it in a zip lock bag, or container, with Italian dressing seasoning, red wine vinegar, water and oil.
3
Set aside.
4
Make vinaigrette: whisk lemon juice, olive oil, salt and pepper together until combined and set aside.
5
Tame red onion ***.
6
In a large salad bowl, put garbanzo beans, zucchini, squash and red onion.
7
Pour vinaigrette over the salad and toss well.
8
Add tofu and toss again.
9
Garnish with Parmesan cheese.
10
Best served chilled after an hour but just as tasty if you eat it immediately.
11
*** Tame the red onion: soak sliced onion in 2 cups water with 4 tablespoons of white wine or apple cider vinegar.
12
Remove after 15 to 30 minutes.
13
***.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 ounces firm tofu, rinsed, dried, cubed, 1 (2/3 ounce) package Italian salad dressing mix, ¼ cup red wine vinegar, 2 tablespoons water, and more.

Yes, Garbanzo Bean, Tofu and Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Garbanzo Bean, Tofu and Squash Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions