Lentil and Chickpea Protein Salad with Roasted Tempeh

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

Lentil and Chickpea Protein Salad with Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Salad with Roasted Tempeh

Enjoy a hearty, plant-based protein salad featuring savory roasted tempeh tossed with warm lentils, chickpeas, and a sprinkle of nutritional yeast for a cheesy umami twist. This vibrant salad delivers a satisfying blend of textures and flavors with a zesty lemon dressing that ties it all together.

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NUTRITION

613kcal
Protein
51.5g
Fat
20.1g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

135 grams firm Tempeh

1/2 cup cooked Lentils (approx. 100g)

1/3 cup cooked Chickpeas (approx. 55g)

2.5 tbsp Nutritional Yeast

2 cups Mixed Greens

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into small cubes and toss with smoked paprika, garlic powder, salt, and pepper. Drizzle with a little olive oil.

  • 3

    Spread the seasoned tempeh on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, turning halfway through, until golden and crispy.

  • 4

    While the tempeh roasts, prepare the salad base by combining mixed greens, cooked lentils, and chickpeas in a large bowl.

  • 5

    Once the tempeh is roasted, allow it to cool slightly before adding to the salad.

  • 6

    Sprinkle the nutritional yeast over the salad for an extra boost of umami and protein.

  • 7

    Drizzle lemon juice (and a tiny bit more olive oil if desired) over the salad and gently toss to combine. Adjust seasoning with salt and pepper to taste.

  • 8

    Serve immediately and enjoy your balanced, protein-packed lunch.

Lentil and Chickpea Protein Salad with Roasted Tempeh

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

Lentil and Chickpea Protein Salad with Roasted Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Salad with Roasted Tempeh

Enjoy a hearty, plant-based protein salad featuring savory roasted tempeh tossed with warm lentils, chickpeas, and a sprinkle of nutritional yeast for a cheesy umami twist. This vibrant salad delivers a satisfying blend of textures and flavors with a zesty lemon dressing that ties it all together.

NUTRITION

613kcal
Protein
51.5g
Fat
20.1g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

135 grams firm Tempeh

1/2 cup cooked Lentils (approx. 100g)

1/3 cup cooked Chickpeas (approx. 55g)

2.5 tbsp Nutritional Yeast

2 cups Mixed Greens

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into small cubes and toss with smoked paprika, garlic powder, salt, and pepper. Drizzle with a little olive oil.

  • 3

    Spread the seasoned tempeh on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, turning halfway through, until golden and crispy.

  • 4

    While the tempeh roasts, prepare the salad base by combining mixed greens, cooked lentils, and chickpeas in a large bowl.

  • 5

    Once the tempeh is roasted, allow it to cool slightly before adding to the salad.

  • 6

    Sprinkle the nutritional yeast over the salad for an extra boost of umami and protein.

  • 7

    Drizzle lemon juice (and a tiny bit more olive oil if desired) over the salad and gently toss to combine. Adjust seasoning with salt and pepper to taste.

  • 8

    Serve immediately and enjoy your balanced, protein-packed lunch.