Crispy Tempeh Salad with Roasted Chickpeas and Mixed Greens

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

Crispy Tempeh Salad with Roasted Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Salad with Roasted Chickpeas and Mixed Greens

Pan-seared tempeh and oven-roasted chickpeas served over fresh mixed greens and edamame, finished with a bright squeeze of lemon and cracked black pepper for a satisfying crunch.

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NUTRITION

386kcal
Protein
36.0g
Fat
17.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

123g Tempeh

41g Canned Chickpeas

52g Shelled Edamame

60g Mixed Greens

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat chickpeas dry with a paper towel and toss with smoked paprika and garlic powder.

  • 3

    Roast chickpeas for 20 minutes on the prepared sheet until slightly crispy.

  • 4

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

  • 5

    Steam shelled edamame until tender, about 3 to 5 minutes.

  • 6

    In a large bowl, combine mixed greens, edamame, roasted chickpeas, and crispy tempeh strips.

  • 7

    Drizzle with fresh lemon juice and season with cracked black pepper before serving.

Crispy Tempeh Salad with Roasted Chickpeas and Mixed Greens

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

Crispy Tempeh Salad with Roasted Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Salad with Roasted Chickpeas and Mixed Greens

Pan-seared tempeh and oven-roasted chickpeas served over fresh mixed greens and edamame, finished with a bright squeeze of lemon and cracked black pepper for a satisfying crunch.

NUTRITION

386kcal
Protein
36.0g
Fat
17.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

123g Tempeh

41g Canned Chickpeas

52g Shelled Edamame

60g Mixed Greens

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat chickpeas dry with a paper towel and toss with smoked paprika and garlic powder.

  • 3

    Roast chickpeas for 20 minutes on the prepared sheet until slightly crispy.

  • 4

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

  • 5

    Steam shelled edamame until tender, about 3 to 5 minutes.

  • 6

    In a large bowl, combine mixed greens, edamame, roasted chickpeas, and crispy tempeh strips.

  • 7

    Drizzle with fresh lemon juice and season with cracked black pepper before serving.