Grilled Tempeh and Chickpea Salad with Crunchy Vegetables

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

Grilled Tempeh and Chickpea Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Chickpea Salad with Crunchy Vegetables

Marinated tempeh strips grilled until golden and tossed with chickpeas and garden vegetables in a zesty lemon vinaigrette for a satisfying, nutty crunch.

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NUTRITION

323kcal
Protein
27.8g
Fat
15.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

135 grams Tempeh

30 grams Canned Chickpeas

50 grams Cucumber

25 grams Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Slice the tempeh into thin strips and place them in a shallow dish.

  • 2

    Whisk together the lemon juice, apple cider vinegar, and a pinch of garlic powder, then pour half over the tempeh to marinate for 10 minutes.

  • 3

    Heat a non-stick grill pan over medium-high heat and cook the tempeh strips for 3-4 minutes per side until they are golden brown and charred.

  • 4

    While the tempeh is grilling, finely dice the cucumber and red bell pepper.

  • 5

    Rinse the canned chickpeas under cold water and drain them thoroughly.

  • 6

    In a large mixing bowl, combine the grilled tempeh strips, chickpeas, diced cucumber, and bell pepper.

  • 7

    Drizzle the remaining marinade over the salad and toss gently to combine before serving.

Grilled Tempeh and Chickpea Salad with Crunchy Vegetables

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

Grilled Tempeh and Chickpea Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Chickpea Salad with Crunchy Vegetables

Marinated tempeh strips grilled until golden and tossed with chickpeas and garden vegetables in a zesty lemon vinaigrette for a satisfying, nutty crunch.

NUTRITION

323kcal
Protein
27.8g
Fat
15.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

135 grams Tempeh

30 grams Canned Chickpeas

50 grams Cucumber

25 grams Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Slice the tempeh into thin strips and place them in a shallow dish.

  • 2

    Whisk together the lemon juice, apple cider vinegar, and a pinch of garlic powder, then pour half over the tempeh to marinate for 10 minutes.

  • 3

    Heat a non-stick grill pan over medium-high heat and cook the tempeh strips for 3-4 minutes per side until they are golden brown and charred.

  • 4

    While the tempeh is grilling, finely dice the cucumber and red bell pepper.

  • 5

    Rinse the canned chickpeas under cold water and drain them thoroughly.

  • 6

    In a large mixing bowl, combine the grilled tempeh strips, chickpeas, diced cucumber, and bell pepper.

  • 7

    Drizzle the remaining marinade over the salad and toss gently to combine before serving.