Grilled Tempeh and Mixed Greens Salad with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh and Mixed Greens Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Mixed Greens Salad with Chickpeas

Savor the delightful balance of nutty, grilled tempeh paired with hearty chickpeas, crisp mixed greens, and the subtle punch of a hard-boiled egg. This salad offers a satisfying blend of textures and flavors, dressed lightly with tangy balsamic vinegar, making it an energizing, protein-packed lunch.

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NUTRITION

410kcal
Protein
34g
Fat
16g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1/2 cup Chickpeas

2 cups Mixed Greens

1 large Egg

1 tbsp Balsamic Vinegar

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PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then slice into thin strips.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly brush with a small amount of oil if desired.

  • 3

    Grill the tempeh strips for about 3-4 minutes per side until grill marks appear and the tempeh is heated through.

  • 4

    While the tempeh is grilling, rinse and drain the chickpeas and toss them lightly in a bowl with a pinch of salt and pepper.

  • 5

    In a large bowl, combine the mixed greens with the chickpeas.

  • 6

    Peel a hard-boiled egg (boiled in advance for about 8-10 minutes) and slice it into wedges.

  • 7

    Add the grilled tempeh to the bowl with greens and top with the sliced egg.

  • 8

    Drizzle the salad with balsamic vinegar, toss gently to combine, and serve immediately.

Grilled Tempeh and Mixed Greens Salad with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh and Mixed Greens Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Mixed Greens Salad with Chickpeas

Savor the delightful balance of nutty, grilled tempeh paired with hearty chickpeas, crisp mixed greens, and the subtle punch of a hard-boiled egg. This salad offers a satisfying blend of textures and flavors, dressed lightly with tangy balsamic vinegar, making it an energizing, protein-packed lunch.

NUTRITION

410kcal
Protein
34g
Fat
16g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1/2 cup Chickpeas

2 cups Mixed Greens

1 large Egg

1 tbsp Balsamic Vinegar

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then slice into thin strips.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly brush with a small amount of oil if desired.

  • 3

    Grill the tempeh strips for about 3-4 minutes per side until grill marks appear and the tempeh is heated through.

  • 4

    While the tempeh is grilling, rinse and drain the chickpeas and toss them lightly in a bowl with a pinch of salt and pepper.

  • 5

    In a large bowl, combine the mixed greens with the chickpeas.

  • 6

    Peel a hard-boiled egg (boiled in advance for about 8-10 minutes) and slice it into wedges.

  • 7

    Add the grilled tempeh to the bowl with greens and top with the sliced egg.

  • 8

    Drizzle the salad with balsamic vinegar, toss gently to combine, and serve immediately.