Lentil and Tempeh Power Salad with Crunchy 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 Crunchy Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Salad with Crunchy Roasted Chickpeas

Steamed tempeh and earthy lentils tossed with fresh kale and a zesty lemon-dijon dressing, topped with chickpeas for a satisfyingly toasted crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
38.3g
Fat
16.7g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Brown Lentils

20g Roasted Chickpeas

60g Fresh Kale

5g Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into small cubes and steam for 10 minutes to soften and remove bitterness.

  • 2

    In a large mixing bowl, massage the kale with a tiny pinch of salt for 2 minutes until it becomes dark green and tender.

  • 3

    In a small jar, whisk together the lemon juice, Dijon mustard, and nutritional yeast to create a thick, savory dressing.

  • 4

    Add the steamed tempeh and cooked lentils to the bowl with the kale.

  • 5

    Pour the dressing over the salad and toss thoroughly to ensure everything is well-coated.

  • 6

    Top with the roasted chickpeas just before serving to maintain their crispy texture.

Lentil and Tempeh Power Salad with Crunchy 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 Crunchy Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Tempeh Power Salad with Crunchy Roasted Chickpeas

Steamed tempeh and earthy lentils tossed with fresh kale and a zesty lemon-dijon dressing, topped with chickpeas for a satisfyingly toasted crunch.

NUTRITION

428kcal
Protein
38.3g
Fat
16.7g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

100g Cooked Brown Lentils

20g Roasted Chickpeas

60g Fresh Kale

5g Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Slice the tempeh into small cubes and steam for 10 minutes to soften and remove bitterness.

  • 2

    In a large mixing bowl, massage the kale with a tiny pinch of salt for 2 minutes until it becomes dark green and tender.

  • 3

    In a small jar, whisk together the lemon juice, Dijon mustard, and nutritional yeast to create a thick, savory dressing.

  • 4

    Add the steamed tempeh and cooked lentils to the bowl with the kale.

  • 5

    Pour the dressing over the salad and toss thoroughly to ensure everything is well-coated.

  • 6

    Top with the roasted chickpeas just before serving to maintain their crispy texture.