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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 20 minutes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • ⅛ teaspoon fine sea salt

For the Sumac-Lime Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh lime juice
  • 1 teaspoon ground sumac
  • Zest of 1 lime
  • 1 large garlic clove grated or minced
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper to taste

For the Salad Assembly:

  • 8 cups seedless watermelon about 1.2–1.3 kg, 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, flat-leaf parsley, roughly torn
  • ½ jalapeño very thinly sliced (optional)

Instructions

  • Prepare the Tofu: Pat the pressed tofu dry. Crumble into a bowl. Add lemon juice, oregano, and salt; toss gently. Let stand 10–15 minutes.
  • Make the Vinaigrette: In a small bowl or jar, whisk olive oil, lime juice, sumac, lime zest, garlic, salt, and black pepper until emulsified.
  • Build the Salad: Gently blot watermelon cubes with paper towels to reduce excess juice. On a large platter, arrange watermelon, chickpeas, cucumber, and red onion.
  • Layer and Dress: Drizzle about half the vinaigrette over the base. Scatter avocado and the herbed tofu crumbles on top. Add torn herbs and jalapeño, if using.
  • Serve: Drizzle the remaining vinaigrette. Taste and adjust with a pinch more salt or a squeeze of lime, then serve immediately.

Notes

Nutrition Facts

Per serving
  • Calories: 294 kcal
  • Total Fat: 15.7 g
  • Saturated Fat: 2.2 g
  • Sodium: 309 mg
  • Total Carbohydrates: 31.7 g
  • Dietary Fiber: 8.5 g 
  • Total Sugars: 14.1 g (0 g added)
  • Protein: 8.5 g