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.
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
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.
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.
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.
In a larger bowl, combine the mixed salad greens, sliced cucumber, and thinly sliced red onion. Gently toss in the chickpeas.
Add the warm crispy tempeh to the salad and drizzle the lemon tahini dressing evenly over the top.
Toss the salad gently to ensure all ingredients are well coated, and serve immediately.