This is almost like a salad bowl. The hero of this dish is the chickpeas in barbecue sauce. In India we are used to eating chickpeas a certain way, but this recipe takes the chickpeas to a whole new level. Try this and you would know what i mean.
Tofu: 1 packet. Cut in stripes and pan fried in a few drops of olive oil.
Chickpeas: 1 cup. Soaked overnight, boiled until done.
Potatoes: 2. Boiled and cut in slices.
Red cabbage: 1 cup.
Honey*: 1 tbsp (* vegans can use maple syrup)
Mustard Sauce: 1/2 tbsp
Barbecue sauce: 3 tbsp
Salt to taste
Olive oil: 2 tsp
Lemon juice: 1/2 tbsp
Sesame seeds white or black or both: 1 tbsp
Barbecue chickpeas: Mix the chickpeas with the barbecue sauce.
Tofu: Cut in stripes and stir fry in a few drops of olive oil. Sprinkle some salt.
Red Cabbage: Cut in stripes.
Potatoes: Boil them, cut them into round discs, pan fry them if you like in olive oil.
Now put everything in a salad bowl, mix the maple/honey with mustard sauce and lemon juice. Mix well and now use this vinaigrette over the tofu, cabbage and potatoes.
Your salad is done. Sprinkle the sesame seeds before serving.