Name: Vegetarian Chimichurri Bean Salad with Grilled Tofu
Yield: 6
Cuisine: Various
Ingredients: 1 1/2 teaspoons chili powder; 1 teaspoon onion powder; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 1/2 teaspoons kosher salt; 2 teaspoons lemon juice; 1 tablespoon red wine vinegar; 3 tablespoons olive oil (for marinade); 1 pound firm tofu, pressed and sliced into 1/2‑inch slabs (or tempeh); 1 bunch flat‑leaf parsley, roughly chopped; 1/2 bunch cilantro, roughly chopped; 1/2 small red onion, diced; 12 ounce roasted red bell peppers, drained and roughly chopped; 15 ounce garbanzo beans, drained and rinsed; 1 15‑ounce can pinto beans, drained and rinsed; 1/2 cup queso fresco, crumbled (or feta); 1 clove garlic, finely minced (for dressing); 1/4 teaspoon crushed red pepper; 1/4 teaspoon dried oregano (for dressing); 1 tablespoon red wine vinegar (for dressing); 1 tablespoon lemon juice (for dressing); 1/4 cup extra‑virgin olive oil (for dressing); 1 teaspoon kosher salt (for dressing)

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