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

A protein-packed bowl of steamed tempeh and earthy lentils tossed with fresh spinach and lemon, topped with satisfyingly crunchy roasted chickpeas.

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NUTRITION

441kcal
Protein
38.4g
Fat
15.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

110g Cooked Lentils

15g Roasted Chickpeas

60g Fresh Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the warm steamed tempeh with the pre-cooked lentils.

  • 3

    Add the fresh spinach to the bowl and toss thoroughly with the lemon juice and a pinch of sea salt until the leaves slightly wilt from the heat of the tempeh.

  • 4

    Transfer the salad to a serving plate and finish by sprinkling the roasted chickpeas over the top for a savory 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

A protein-packed bowl of steamed tempeh and earthy lentils tossed with fresh spinach and lemon, topped with satisfyingly crunchy roasted chickpeas.

NUTRITION

441kcal
Protein
38.4g
Fat
15.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

110g Cooked Lentils

15g Roasted Chickpeas

60g Fresh Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the warm steamed tempeh with the pre-cooked lentils.

  • 3

    Add the fresh spinach to the bowl and toss thoroughly with the lemon juice and a pinch of sea salt until the leaves slightly wilt from the heat of the tempeh.

  • 4

    Transfer the salad to a serving plate and finish by sprinkling the roasted chickpeas over the top for a savory crunch.