Name: Grilled Tempeh and Chickpea Crunch Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 ounces Tempeh, sliced; 1/4 cup Canned Chickpeas, rinsed; 2 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 1/2 cup Cucumber, sliced; 1 tablespoon Tamari; 1 tablespoon Lemon Juice

Grilled Tempeh and Chickpea Crunch Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Chickpea Crunch Salad

Marinated tempeh and chickpeas grilled until golden, served over a bed of crisp greens and crunchy cucumbers with a savory nutritional yeast dusting.

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NUTRITION

Protein

35.1g

Fat

15.2g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Tempeh, sliced

1/4 cup Canned Chickpeas, rinsed

2 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1/2 cup Cucumber, sliced

1 tablespoon Tamari

1 tablespoon Lemon Juice

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PREPARATION

1
Slice the tempeh into thin strips and place them in a shallow dish with the tamari and half of the lemon juice to marinate for at least ten minutes.
2
Heat a non-stick grill pan or skillet over medium-high heat.
3
Place the marinated tempeh strips and the drained chickpeas onto the hot pan.
4
Grill the tempeh for about 3-4 minutes per side until char marks appear and the chickpeas become slightly toasted and golden.
5
In a large salad bowl, combine the fresh spinach and sliced cucumbers.
6
Whisk the remaining lemon juice with a splash of water and pour over the greens, tossing to coat lightly.
7
Top the salad with the warm grilled tempeh and chickpeas.
8
Sprinkle the entire dish with nutritional yeast before serving for a savory, nutty finish.