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Ingredients 9 oz or 250 g silken tofu keep 2 tablespoon for crumbles 2 tablespoon apple cider vinegar 1 tablespoon miso paste 2 tablespoon nutritional yeast teaspoon onion powder teaspoon garlic powder 2 sprigs fresh dill or 2 teaspoon dried dill Instructions Gather and Blend Reserve about 2 tablespoons of tofu for the crumbles (optional)

Chickpeas I love adding chickpeas to my salads because they add protein, are a no-prep ingredient, and have a mild taste, so they wont interfere with any other strong flavors

Cover and place the salad in the refrigerator to chill for at least 30 minutes, up to 24 hours