Add This Vegan Greek Noodle Salad Recipe To Your Repertoire

As we continue to work from home, finding the time to scarf down lunch is tricky. When you’re at the office, staying true to your lunch break is easy but at home, tearing yourself away from your desk can prove challenging. If you agree, then we have the solution. Prepping lunches in advance is a simple and easy answer. This yummy and filling Greek noodle salad recipe is vegan, super simple to make, and packs some major flavour.

In addition to being delicious and perfect for lunch, this recipe is totally vegan thanks to the “feta” made from tofu. It may sound strange, but tofu can take on any flavour you want it to so it makes perfect sense that you can transform a basic block of tofu into a feta substitute.

In case you’re unfamiliar, Chickapea Pasta is made entirely out of chickpeas and if you ask us, you’d hardly know it. It’s a healthy alternative to your regular wheat pasta but for anyone looking to make a switch to a healthier lifestyle or has a gluten intolerance, it’s a great option.

See also: A Tasty Vegan Grilled Cheese Recipe That’s Actually Cheesy

Are you salivating yet? Keep reading for how to make this Greek Noodle Salad Recipe!

View this post on Instagram

A post shared by Chickapea (@chickapeapasta)

Serves: 4

Vegan Feta Boiling Ingredients:

• 200g firm tofu, cubed
• 1 cup water
• ½ cup red wine vinegar
• ½ tsp table salt
• ¼ cup lemon juice
• 5 cloves of garlic, crushed
• ¼ cup kalamata olive brine

Vegan Feta Marinade and Dressing Ingredients:

• Boiled tofu 
• Reserved crushed garlic from boiling mixture
• ¼ cup avocado oil
• ¼ cup lemon juice
• 2 Tbsp oregano
• 2 tsp kalamata olive brine
• 1/2 tsp garlic powder
• ½ tsp flaked sea salt
• ¼ cup red wine vinegar
• ½ tsp maple syrup
• 3 Tbsp kalamata olives, minced

Noodle Salad Ingredients:

• 1 Package Chickapea Shells
• 2 Tbsp salt
• 1–2 tsp oil 
• 1 head of lettuce, leaves separated, washed and dried
• ½ cup Kalamata olives, whole and pitted
• 2 cups cherry tomatoes, whole
• ¼ cup peeled cucumber, chopped
• ½ cup red onion
• ¼ cup pepperoncini peppers, chopped (optional)

 Vegan Feta Boiling Instructions:

1. Drain the tofu and press it with clean towels to remove excess moisture
2. Cut the tofu into “feta” shaped cubes
3. Place cubed tofu in a medium sized pot
4. Add all listed ingredients for boiling the tofu into the pot 
5. Heat the mixture over medium/ high heat to a boil
6. Once a boil is reached, reduce the temperature to low and simmer for 20 minutes, stirring regularly to keep the tofu in the liquid
7. Drain the mixture in a sieve, reserving the tofu and crushed garlic
8. Add the Tofu and crushed garlic to the bottom of a sealable jar

Vegan Feta Marinade and Dressing Instructions:

1. In a small bowl mix together the marinade by combining avocado oil, lemon juice, oregano, kalamata olive juice, garlic powder, flaked sea salt, red wine vinegar, maple syrup and minced kalamata olives
2. Pour the marinade over the jar of boiled tofu and garlic and stir to combine
3. Seal the jar and place it in the fridge to marinate for at least 30 minutes, turning the tofu over occasionally to ensure it remains coated

Noodle Salad Instructions:

1. Prepare pasta to package specifications. Drain and rinse with warm water and drizzle pasta with a bit of oil and toss to coat.
2. Fill a large salad bowl with the lettuce and transfer the pasta to the salad bowl
3. Top the salad with tomatoes, red onion, cucumber, pepperoncini peppers, kalamata olives and when the tofu has finished marinating, mix it into the salad 
4. Use the marinade liquid as the Greek salad dressing adding the desired amount to the salad 
5. Gently toss all ingredients together using two wooden spoons and serve as a side or in larger portions as a meal

Featured Image & Recipe: Chickapea Pasta