FAMOUS LA SCALA SALAD

Preheat oven to 350 F and line a baking tray with parchment paper, set aside

Chop your seitan into thin strips and spread across baking tray, bake for 10 minutes or until cooked through 

Make your salad dressing and set aside

Drain and rinse your chickpeas and add them to a small bowl

Pour half the dressing over the chickpeas and toss to coat

Set chickpeas in the fridge to marinate, 30 minutes or more

Wash and prep your romaine and iceberg lettuce, set aside

Using a cheese grater, grate your smoked tofu, set aside

To a large mixing bowl add: romaine lettuce, iceberg, grated smoked tofu, seitan shreds, and marinated chickpeas, toss well to combine

Plate into three bowls or containers and drizzle with remaining dressing when ready to eat!