Lentil and Tempeh Power Salad with Roasted Chickpeas

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

Lentil and Tempeh Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Salad with Roasted Chickpeas

Enjoy a vibrant vegan power salad featuring savory marinated tempeh, tender lentils, and crunchy roasted chickpeas tossed with fresh mixed greens and sweet carrots, all accented with a sprinkle of hemp seeds for an extra protein boost. This salad balances hearty textures and flavors, creating a satisfying and energizing lunch.

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NUTRITION

497kcal
Protein
43.2g
Fat
19.5g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

100 grams Cooked Lentils

40 grams Roasted Chickpeas

50 grams Mixed Greens

50 grams Carrot

3 grams Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting chickpeas if not pre-roasted. Rinse and drain canned chickpeas or use pre-cooked ones, then pat dry.

  • 2

    Toss chickpeas with a pinch of salt, pepper, and a drizzle of olive oil (optional, not listed in macros) if desired. Spread them on a baking sheet and roast for 20-25 minutes until crispy. Allow to cool.

  • 3

    While chickpeas roast, slice the tempeh into bite-sized cubes or strips and gently pan-fry in a non-stick skillet over medium heat until golden brown on all sides. Season lightly with salt and pepper.

  • 4

    In a large bowl, combine mixed greens and shredded or thinly sliced carrot.

  • 5

    Add the cooked lentils and warm tempeh to the greens. Toss gently to combine all ingredients.

  • 6

    Sprinkle the roasted chickpeas over the salad and finish with a light sprinkle of hemp seeds for an extra protein boost.

  • 7

    Serve immediately and enjoy your nutritious, protein-packed vegan lunch.

Lentil and Tempeh Power Salad with Roasted Chickpeas

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

Lentil and Tempeh Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Salad with Roasted Chickpeas

Enjoy a vibrant vegan power salad featuring savory marinated tempeh, tender lentils, and crunchy roasted chickpeas tossed with fresh mixed greens and sweet carrots, all accented with a sprinkle of hemp seeds for an extra protein boost. This salad balances hearty textures and flavors, creating a satisfying and energizing lunch.

NUTRITION

497kcal
Protein
43.2g
Fat
19.5g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

100 grams Cooked Lentils

40 grams Roasted Chickpeas

50 grams Mixed Greens

50 grams Carrot

3 grams Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting chickpeas if not pre-roasted. Rinse and drain canned chickpeas or use pre-cooked ones, then pat dry.

  • 2

    Toss chickpeas with a pinch of salt, pepper, and a drizzle of olive oil (optional, not listed in macros) if desired. Spread them on a baking sheet and roast for 20-25 minutes until crispy. Allow to cool.

  • 3

    While chickpeas roast, slice the tempeh into bite-sized cubes or strips and gently pan-fry in a non-stick skillet over medium heat until golden brown on all sides. Season lightly with salt and pepper.

  • 4

    In a large bowl, combine mixed greens and shredded or thinly sliced carrot.

  • 5

    Add the cooked lentils and warm tempeh to the greens. Toss gently to combine all ingredients.

  • 6

    Sprinkle the roasted chickpeas over the salad and finish with a light sprinkle of hemp seeds for an extra protein boost.

  • 7

    Serve immediately and enjoy your nutritious, protein-packed vegan lunch.