Crispy Tempeh Salad with Chickpeas and Lemon Tahini Dressing

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

Crispy Tempeh Salad with Chickpeas and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Salad with Chickpeas and Lemon Tahini Dressing

A vibrant, protein-packed vegan salad featuring crispy, lightly seasoned tempeh, a sprinkle of tender chickpeas, and a creamy lemon tahini dressing subtly enhanced with pea protein for an extra boost. Fresh mixed greens, cucumber, and red onion add a refreshing crunch to elevate every bite.

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NUTRITION

310kcal
Protein
37.0g
Fat
12.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

82 g Tempeh

20 g Chickpeas

1.1 scoops (22 g) Pea Protein Isolate

20 g Mixed Salad Greens

15 g Cucumber

5 g Red Onion

Juice from 1/8 Lemon

0.25 tsp Tahini

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PREPARATION

  • 1

    Press the tempeh gently with a paper towel and cut it into small bite-sized cubes. Season lightly with salt, pepper, and any additional spices you enjoy.

  • 2

    In a non-stick skillet over medium-high heat, cook the tempeh until it becomes golden and crispy on all sides. Set aside to cool slightly.

  • 3

    In a small bowl, whisk together the lemon juice, tahini, and the pea protein isolate until the dressing is smooth. Add a splash of water if needed to achieve a creamy consistency.

  • 4

    In a larger bowl, combine the mixed salad greens, sliced cucumber, and thinly sliced red onion. Gently toss in the chickpeas.

  • 5

    Add the warm crispy tempeh to the salad and drizzle the lemon tahini dressing evenly over the top.

  • 6

    Toss the salad gently to ensure all ingredients are well coated, and serve immediately.

Crispy Tempeh Salad with Chickpeas and Lemon Tahini Dressing

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

Crispy Tempeh Salad with Chickpeas and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Salad with Chickpeas and Lemon Tahini Dressing

A vibrant, protein-packed vegan salad featuring crispy, lightly seasoned tempeh, a sprinkle of tender chickpeas, and a creamy lemon tahini dressing subtly enhanced with pea protein for an extra boost. Fresh mixed greens, cucumber, and red onion add a refreshing crunch to elevate every bite.

NUTRITION

310kcal
Protein
37.0g
Fat
12.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

82 g Tempeh

20 g Chickpeas

1.1 scoops (22 g) Pea Protein Isolate

20 g Mixed Salad Greens

15 g Cucumber

5 g Red Onion

Juice from 1/8 Lemon

0.25 tsp Tahini

PREPARATION

  • 1

    Press the tempeh gently with a paper towel and cut it into small bite-sized cubes. Season lightly with salt, pepper, and any additional spices you enjoy.

  • 2

    In a non-stick skillet over medium-high heat, cook the tempeh until it becomes golden and crispy on all sides. Set aside to cool slightly.

  • 3

    In a small bowl, whisk together the lemon juice, tahini, and the pea protein isolate until the dressing is smooth. Add a splash of water if needed to achieve a creamy consistency.

  • 4

    In a larger bowl, combine the mixed salad greens, sliced cucumber, and thinly sliced red onion. Gently toss in the chickpeas.

  • 5

    Add the warm crispy tempeh to the salad and drizzle the lemon tahini dressing evenly over the top.

  • 6

    Toss the salad gently to ensure all ingredients are well coated, and serve immediately.