YOUR SOLIN GENERATED RECIPE
Grilled Tempeh Salad with Crunchy Chickpeas and Lemon Tahini Dressing
Seared organic tempeh and roasted chickpeas served over a bed of crisp greens with a creamy lemon tahini dressing.
INGREDIENTS
160g Organic Tempeh
10g Hemp Hearts
20g Canned Chickpeas (rinsed)
60g Mixed Greens
5g Tahini
50g Cucumber (sliced)
15g Fresh Lemon Juice
PREPARATION
Steam the organic tempeh for 10 minutes to soften the texture and remove any natural bitterness.
Slice the steamed tempeh into thin strips and grill in a non-stick skillet over medium heat until golden brown on both sides.
Toss the chickpeas with a pinch of sea salt and roast in an air fryer at 400°F for 8-10 minutes until they are crunchy.
In a small ramekin, whisk together the tahini and fresh lemon juice, adding a teaspoon of water at a time until a smooth, pourable consistency is reached.
Place the mixed greens and sliced cucumber in a large salad bowl as your base.
Top the greens with the warm grilled tempeh strips and the crunchy roasted chickpeas.
Sprinkle the hemp hearts over the top for an extra boost of plant-based protein.
Drizzle the creamy lemon tahini dressing over the entire salad and serve immediately.