NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

0.25 cup Chickpeas

2 tbsp Nutritional yeast

2 cup Kale

1 tbsp Hemp seeds

2 tsp Tahini

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  In a small bowl, whisk together the tahini, lemon juice, Dijon mustard, garlic powder, dried oregano, sea salt, black pepper, and water until smooth and creamy.

• 2

  Slice the tempeh into thin strips and sear in a non-stick skillet over medium heat for 3 to 4 minutes per side until golden brown and crispy.

• 3

  Place the chopped kale in a large mixing bowl and massage with a small squeeze of lemon for 1 minute until the leaves soften and turn dark green.

• 4

  Add the rinsed chickpeas and seared tempeh strips to the bowl with the massaged kale.

• 5

  Drizzle the prepared creamy lemon herb vinaigrette over the salad and toss thoroughly to ensure every leaf is coated.

• 6

  Sprinkle the nutritional yeast and hemp seeds over the top for added texture and a boost of plant-based protein.