All hail the magnificent kale. Worship the leafy lady with this delicious, plant-powered and protein-packed kale salad. The tempeh and chickpeas make this salad stick, and the crunchy apples and lemony dressing add a burst of freshness to take it to the next level.
Feel mega-healthy with this beautiful salad, which comes together in mere minutes. If you’re feeling #fancy, add whatever nuts and dried fruit you may have around your apartment. My favorite is sunflower seeds and golden raisins, but walnuts, almonds, dried cranberries or tart cherries… anything will do.
This is 1 of 7 meals from the round-up How to Make a Week’s Worth of Vegan Meals for Under $30 From Trader Joe’s.
Tempeh Kale Salad With Lemon Dressing
- Prep Time:10 minutes
- Cook Time:0 minutes
- Total Time:10 minutes
- 3 cup kale
- 3 tablespoon olive oil
- 4 oz tempeh (half package)
- 1/2 lemon
- 1/2 cup chickpease
- 1 teaspoon maple syrup, sugar, or honey (if not vegan)
- Walnuts, sunflower seeds, dried cranberries, golden raisins (optional)
- Salt and pepper, to taste
Place kale in a bowl.
Chop apples and slice tempeh. If you’d like, you can likely sautee it in a pan with seasonings of your choice. Add to kale. Add chickpeas.
Juice lemon and whisk in a small bowl with olive oil and sugar or maple syrup. Add salt and pepper to taste.