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Lemon Hummus Stuffed Salad

Prepping food for your week has never been easier. Simply pack up the ingredients and assemble when ready!
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Lemon Hummus Stuffed Salad

 1 clove garlic
 1 can chickpeas, drained and rinsed
 1/4 cup extra virgin olive oil
 3 tbsp lemon juice
 1/2 tsp salt
 Pinch black pepper
 1 container extra firm tofu, drained and pressed
 Salt and pepper to taste
 1 tsp olive oil
 1 10-oz bag baby spinach, washed and dried
 1 lb cooked beets, quartered
 1 avocado, peeled and sliced
 4 Organic Sprouted Whole Wheat Toufayan Pitas

Start by draining tofu and slicing tofu block into fourths. Place tofu slices on cutting board, wrap in a paper towel, and place a heavy object (such as a teakettle) on top and press for 20-30 minutes.


While the tofu presses, place 1 garlic clove in food processor and pulse until minced. Add in chickpeas, olive oil, lemon juice, salt, and pepper. Pulse until smooth. Taste and adjust salt and pepper to taste. Set aside.


Once tofu is pressed, heat 1 tsp olive oil in skillet over medium-high heat. Slice tofu into cubes and place in heated skillet. Sprinkle with salt and pepper then cook 10 minutes, stirring periodically, until tofu is browned on all four sides. Set aside.


In large bowl, place spinach, quartered beets, avocado slices, and tofu. Toss well.


Cut 1 pita in half and spread a large dollop of hummus inside each half.


Using tongs, stuff hummus-filled pita halves with salad. Repeat with remaining pitas and enjoy!

Nutrition Facts

Serving Size 4 Servings