Crispy Gnocchi & Roasted Chickpea Salad w/ Honey Mustard Vinaigrette by theplattergirl

The Platter Girl





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Crispy Gnocchi & Roasted Chickpea Salad w/ Honey Mustard Vinaigrette



45 min

Incredibly flavorful and nutritious this gnocchi salad is totally packed with some of my all-time favorite unexpected salad characters - fried tofu and roasted chickpeas with a super flavorful dressing!

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8 servings




Picture for Crispy Gnocchi & Roasted Chickpea Salad w/ Honey Mustard Vinaigrette

8 servings





2 lbs “skillet gnocchi” @giovanniranausa

14 oz tofu, drained & cut into cubes

can I chickpeas, rinsed and peeled if you like


1 yellow pepper

1 medium red onion

1 cup grape tomatoes, cut in half

⅓ cup olive oil

2 tablespoons Dijon mustard

2 tablespoons raw unfiltered honey

2 tsp chopped garlic

¼ cup pickled red onion juice or vinegar or lemon juice

2 tsp everything but the bagel seasoning

1 tsp salt

1 tsp pepper


Step 1

Prepare the tofu by draining it, cubing it, and frying in a pan with a little oil or butter. Season with salt and pepper.

Step 2

Prepare the dressing by combining 1/2 cup olive oil, the mustard, garlic, EBTB seasoning, honey and salt/pepper in a mason jar with a lid and shake til you drop. Don’t actually drop, k?

Step 3

Prepare the roasted / sautéed vegetables / I love my Always Pan to sauté just about anything! Toss in a little oil or butter and cook the chopped broccoli, pepper and red onion

Step 4

Preheat the oven to 425. Spread out the chickpeas on a baking sheet, drizzle with 1-2 tablespoons olive oil, sprinkle on some salt and pepper and roast in the oven for about 30 minutes or until crispy

Step 5

Prepare the gnocchi by cooking it in a pan over medium heat with 2-3 tablespoons butter until crispy and yummy Town

Step 6

I like to make a beautiful salad platter. So I take a large white platter and start spreading out my ingredients starting with the gnocchi, the broccoli and peppers, tofu, then adding in the chickpeas, onions and tomatoes.

Step 7

Drizzle on the dressing and serve with plates, forks and tongs on the side

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