1

Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the onion and garlic until softened.

2

Add the Cajun seasoning and cook for another minute.

3

Drain and rinse the chickpeas. Add the chickpeas and tofu to the pan. Roast, stirring occasionally, until crispy and golden.

4

While the chickpeas roast, tear the romaine lettuce into bite-sized pieces and arrange on a plate. Drizzle with olive oil, lemon juice, and top with walnuts.

5

Slice the avocado and add it to the salad.

6

Chop the fresh coriander and set aside.

7

Just before serving, toss the coriander and spinach into the pan, sauté briefly, and add to the salad.

8

Top the salad with the crispy chickpea-tofu mixture and enjoy!