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

Chilled lentils and pan-seared tempeh tossed with fresh spinach and lemon, topped with crunchy roasted chickpeas for a satisfying, savory finish.

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NUTRITION

435kcal
Protein
37.4g
Fat
13.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Tempeh

0.5 cup Cooked Lentils

0.25 cup Roasted Chickpeas

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Slice the tempeh into thin strips and sear in a non-stick pan over medium heat until golden brown on both sides.

  • 2

    Combine the cooked lentils and fresh baby spinach in a large mixing bowl.

  • 3

    Whisk the lemon juice and nutritional yeast together in a small ramekin with a teaspoon of water to form a smooth dressing.

  • 4

    Pour the dressing over the lentil and spinach mixture, tossing until the leaves are lightly coated.

  • 5

    Transfer the salad to a plate and garnish with the warm seared tempeh and roasted chickpeas for a satisfying crunch.

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

Chilled lentils and pan-seared tempeh tossed with fresh spinach and lemon, topped with crunchy roasted chickpeas for a satisfying, savory finish.

NUTRITION

435kcal
Protein
37.4g
Fat
13.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Tempeh

0.5 cup Cooked Lentils

0.25 cup Roasted Chickpeas

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thin strips and sear in a non-stick pan over medium heat until golden brown on both sides.

  • 2

    Combine the cooked lentils and fresh baby spinach in a large mixing bowl.

  • 3

    Whisk the lemon juice and nutritional yeast together in a small ramekin with a teaspoon of water to form a smooth dressing.

  • 4

    Pour the dressing over the lentil and spinach mixture, tossing until the leaves are lightly coated.

  • 5

    Transfer the salad to a plate and garnish with the warm seared tempeh and roasted chickpeas for a satisfying crunch.