Chickpea, Tofu & Courgette Salad

• 2 large handfuls baby spinach
• 2 courgettes, sliced
• 1 can chickpeas, drained
• 2 medium carrots, shredded
• 1 cucumber, sliced
• 2 tbsp light hummus, shop-bought or homemade
• 225 g firm tofu
• 1 tbsp flour (chickpea flour for gluten-free, or plain flour)
• Olive oil, lemon, salt

Method

1. 1Pan-fry courgette rounds with a spray of olive oil for 10 minutes until golden. Season.
2. 2Cut the tofu into cubes, toss in the flour, and pan-fry in a little vegetable oil, or add a drop of sesame oil for a stronger flavour.
3. 3Make the dressing: blend all the hummus ingredients together until smooth (or use shop-bought light hummus).
4. 4Shred the carrots. Cut the cucumber into cubes about the size of the chickpeas.
5. 5Toss everything together with 2-3 generous tbsp of hummus dressing and a good squeeze of lemon. Add salt and pepper. Serve and enjoy.