Chickpea, Tofu & Courgette Salad

• 2 large handfuls baby spinach
• 1 courgette, cut into cubes
• 1 can chickpeas, drained
• 1 medium carrot, shredded
• 1 big cucumber, cut into cubes
• 2 tbsp light hummus, from the shop or make it yourself
• 225 g firm tofu
• 1 tbsp flour (chickpea flour or normal flour)
• Curry powder
• Olive oil, lemon, salt

Method

1. 1Pan-fry the courgette squares with a spray of olive oil & a sprinkle of curry powder for 10 minutes until golden. Add salt & pepper.
2. 2Cut your tofu into cubes, flour them and pan-fry in a little vegetable oil, or for a stronger flavour add a drop of sesame oil.
3. 3Make the dressing. Blend all the hummus ingredients together until smooth.
4. 4Shred your carrot.
5. 5Cut the cucumber into cubes about the size of the chickpeas.
6. 6Toss all the above together with 2-3 generous tbsp of hummus dressing and a good squeeze of lemon. Add salt and pepper. Serve and enjoy!