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Aegean Watermelon & Chickpea Salad with Herbed Tofu Crumbles

Experience the ultimate fusion of refreshing and satisfying. This re-imagined watermelon salad pairs sweet, juicy melon with hearty chickpeas and savory herbed tofu crumbles. A bright, sumac-lime vinaigrette ties it all together for a dish that’s as nourishing as it is vibrant—perfect for sun-drenched afternoons and elegant alfresco dining.
Course Main Course, Salad
Cuisine Mediterranean
Keyword Mediterranean Chickpea Salad, Mediterranean diet recipes, Summer salad recipes
Prep Time 25 minutes
Total Time 25 minutes
Servings 6
Calories 294kcal

Ingredients

For the Herbed Tofu Crumbles:

  • 1 14-ounce / 396 g block extra-firm tofu, pressed for 20 minutes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • ⅛ teaspoon fine sea salt

For the Sumac-Lime Vinaigrette:

  • 3 tablespoons high-quality extra virgin olive oil
  • 4 tablespoons fresh lime juice
  • 1 teaspoon ground sumac
  • Zest of 1 lime
  • 1 large garlic clove grated or minced

For the Salad Assembly:

  • 8 cups seedless watermelon cut into 1-inch cubes
  • 1 15-ounce / 425 g can chickpeas, rinsed and drained well
  • 1 ½ cups diced English cucumber
  • ½ cup thinly sliced red onion
  • 1 large ripe avocado diced
  • ½ cup packed mixed fresh herbs mint, basil, and flat-leaf parsley, roughly torn
  • ½ jalapeño very thinly sliced (optional)

Instructions

  • Prepare the Tofu: Pat the pressed tofu block completely dry. Crumble it with your hands into a medium bowl, creating varied, feta-like shapes. Drizzle the lemon juice over the tofu, then sprinkle with the dried oregano and sea salt. Gently toss to combine and set aside to marinate.
  • Make the Vinaigrette: In a small bowl or a glass jar, combine the extra virgin olive oil, fresh lime juice, ground sumac, lime zest, and minced garlic. Whisk vigorously or shake the sealed jar until the dressing is well combined.
  • Build the Salad: On a large serving platter, arrange the cubed watermelon, chickpeas, diced cucumber, and sliced red onion to create the base of the salad.
  • Layer and Dress: Drizzle about half of the vinaigrette over the salad foundation. Evenly scatter the diced avocado and the marinated herbed tofu crumbles over the top. Sprinkle with the torn fresh herbs and the sliced jalapeño, if using.
  • Serve: Just before serving, drizzle the remaining vinaigrette over the entire salad. Serve immediately to enjoy the best texture and temperature.

Notes

Nutrition Facts

Per serving
  • Calories: 294 kcal
  • Total Fat: 15.7 g
  • Saturated Fat: 2.2 g
  • Sodium: 112 mg
  • Total Carbohydrates: 31.7 g
  • Dietary Fiber: 8.5 g 
  • Total Sugars: 14.1 g (0 g added)
  • Protein: 8.5 g