NUTRITION

SERVINGS

INGREDIENTS

4.5 oz tempeh

0.25 cup chickpeas

2 cups kale

2 tbsp nutritional yeast

0.5 tbsp hemp seeds

0.25 tbsp tahini

0.5 tsp olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Crumble the tempeh into bite-sized pieces and rinse the chickpeas, patting them very dry with a towel.

• 3

  Place tempeh and chickpeas on the baking sheet and toss with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the chickpeas are crispy and the tempeh is golden brown.

• 5

  While roasting, strip the kale leaves from the stems, chop finely, and place in a large mixing bowl.

• 6

  Add the lemon juice to the kale and massage with your hands for 2 minutes until the leaves are dark green and tender.

• 7

  In a small jar, whisk together the tahini, nutritional yeast, and a tablespoon of warm water until smooth.

• 8

  Add the roasted tempeh and chickpeas to the kale, sprinkle with hemp seeds, and drizzle the tahini dressing over the top before tossing to combine.