Name: Lentil and Tempeh Power Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Tempeh, sliced; 1/2 cup Cooked Lentils; 2 tablespoons Roasted Chickpeas; 2 cups Chopped Kale; 1 tablespoon Nutritional Yeast; 2 tablespoons Lemon Juice; 1 teaspoon Dijon Mustard

Nutrition

Per serving

449 calories

Protein: 39g; 33% of calories
Carbs: 50g; 41% of calories
Fat: 14g; 26% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Slice the tempeh into thin strips and lightly steam or sauté in a non-stick pan until golden brown.
Place the chopped kale in a large bowl and drizzle with lemon juice and Dijon mustard.
Massage the kale with your hands for 1-2 minutes until it becomes tender and dark green.
Add the cooked lentils and warm tempeh to the bowl and toss gently to combine.
Sprinkle the nutritional yeast over the salad to add a savory, cheesy flavor.
Top with the roasted chickpeas just before serving to maintain their crispy texture.

Nutrition

Ingredients

Instructions

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