Potato, chickpea and tofu salad


  • 650 g firm potatoes
  • 120 g of organic cucumber
  • 3 pickles
  • 30 g green or black olives
  • 60 g cherry tomatoes
  • 1 can of chickpeas (130 g)
  • 100 g lacto-fermented tofu with tamari
  • 12 mint leaves
  • 4 sprigs of chives
  • 1 teaspoon(s) of fleur de sel
  • the vinaigrette

  • 1/2 clove of garlic
  • 130 g soy yogurt
  • 1 teaspoon(s) of whole-grain mustard
  • 2 tablespoon(s) lemon juice
  • 1 tablespoon(s) tamari
  • freshly ground black pepper


  1. Wash the potatoes, cut them into cubes and cook them in a steamer for 25 minutes.

  2. Transfer them to a large dish, set aside.

  3. Cut the cucumber and gherkins into small cubes, the olives into slices and the cherry tomatoes into quarters. Drain the chickpeas. Place everything in a salad bowl.

  4. Crumble the tofu and pour into the salad bowl.

  5. Finely chop the mint and chives, then add them. Finally, the potatoes and fleur de sel.

  6. Prepare the vinaigrette. Peel and crush the garlic. Whisk the rest of the ingredients in a bowl and add the garlic. Pour over the salad, mix thoroughly.

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