Kale Salad with Chickpeas and Spicy Tempeh Bits

Happy Thursday everybody!

Hope everyone had a great 4th of July. It was definitely a hot one for us! Once again, 90 degree weather for I don’t know how many days in a row. “Heat wave” they call it. Why? I’m not sure. It’s been hot and humid since summer started!

Ok, I know, time to get over it. Nothing I can do about it really, so there’s no point in complaining.

So… How about all the good food everyone ate yesterday? Care to share with us? We would love to hear about the creations you came up with for your “festivities”.

I, personally like to keep it fresh and simple. Lots of light, colorful salads, maybe some veggie burgers and super cold refreshing drinks. Keeping it light but with tons of flavor. And let me tell you something, my body really thanks me for it the next day!

One of my very favorite greens to “play” with is kale. Packed with nutrients, filling and super versatile! This salad I particularly love because it pretty much has it all: protein and carbs from the chickpeas and tempeh, loads of vitamin A, it’s crunchy, it’s nutty, it’s tangy… Just delicious. And the leftovers make a great lunch to take to work the next day!

Enjoy!!

Have a great weekend,

Vicky


Kale Salad with Chickpeas and Spicy Tempeh Bits
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • TEMPEH BITS:
  • 8oz tempeh
  • ¼ cup vegetable oil
  • ¼ tsp salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp sweet paprika
  • 1 tsp chili powder
  • 1 tsp lemon pepper
  • ⅛ tsp cayenne pepper (add more if you like more heat)
  • Smoked sea salt (optional)
  • SALAD:
  • 1 lb kale, chopped
  • 1 cup shredded carrots
  • 1- 15.5oz can chick peas
  • 2 tbsp toasted sesame seeds
  • DRESSING:
  • ⅓ cup seasoned rice vinegar
  • ¼ cup low sodium soy sauce (you can also use Bragg liquid aminos)
  • 2 tbsp toasted sesame oil
  • 1 tbsp fresh grated ginger
Instructions
  1. Blanch kale in salted boiling water for about 30 seconds
  2. Run under cold water and drain. Once it cools, squeeze excess water. Set aside
  3. Preheat oven to 425F
  4. Combine all spices for tempeh in a small bowl
  5. Pour vegetable oil on a small bowl
  6. Cut the tempeh into thin slices
  7. Dip each slice in vegetable oil and arrange them on a baking sheet lined with parchment paper. Sprinkle spices on top until they are all well coated (one side is enough)
  8. Bake at 425F for about 20 minutes, until golden brown and crispy (keep an eye so they don't burn!). Sprinkle with some smoked sea salt if using
  9. Combine all salad ingredients in a large bowl
  10. Combine all dressing ingredients in a glass jar, close the lid and shake well. Pour over salad and toss until all the ingredients are coated with the dressing.
  11. Crumble tempeh on top right before serving.
  12. ENJOY! From May I have that recipe

 

 

Cut the tempeh into thin slices.

Dip each slice in vegetable oil and arrange them on a baking sheet lined with parchment paper. Sprinkle spices on top until they are all well coated (one side is enough)

Bake at 425F for about 20 minutes, until golden brown and crispy (keep an eye so they don’t burn!). Sprinkle with some smoked sea salt if using.

Combine all salad ingredients in a large bowl

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30 Responses to Kale Salad with Chickpeas and Spicy Tempeh Bits

  1. susartandfood July 5, 2012 at 2:13 pm #

    Looks fabulous – pretty dishes and excellent pics

  2. Oh My Veggies (@ohmyveggies) July 5, 2012 at 4:02 pm #

    I love this! Kale is my favorite green by far and I love tempeh. I’m going to save this recipe–I can’t wait to try it!

    • mayihavethatrecipe July 5, 2012 at 4:29 pm #

      Glad you like it!! The tempeh gets crunchier as it cools, love it! Also, you can use any combination of spices you want. Super versatile!

  3. Sanjeeta KK July 6, 2012 at 4:44 am #

    Looks very colorful and healthy salad!

  4. erinmotz July 6, 2012 at 7:46 am #

    I love this napkin! Mind if I ask where you got it? :)

  5. Savory Simple July 7, 2012 at 9:02 am #

    It was a hot holiday but very fun. This looks so incredible! I adore kale and tempeh.

  6. kitchenriffs July 8, 2012 at 4:08 pm #

    Nice pictures! And nice recipe – looks incredibly flavorful. Kale is such an underrated food – so healthy and terrific taste. Good stuff – thanks.

  7. Marcy July 9, 2012 at 1:41 pm #

    I love the tempeh bit idea…they look great!! Unbelieveable pictures love the colors!

  8. Megan July 19, 2014 at 12:49 pm #

    One of the tags on this recipe is gluten free. I just wanted to point out that Trader Joe’s tempeh is not gluten free because it has barley in it– I know because I had to stop eating it. And soy sauce isn’t usually gluten free either since they add wheat to it. I know people should verify for themselves if they require gluten free but many people new to it don’t know, or someone may make a recipe for a friend or relative and end up getting them sick. Just be careful with the gluten free tag. Anyway, the recipe looks delicious and I’m planning on making a gluten free version for myself! Thanks!

    • Vicky & Ruth July 22, 2014 at 10:52 am #

      You are right, we made a mistake with the Tempeh. We can easily find GF soy sauce and that is what we usually use. Using a GF tempeh for people with GF intolerance it is a must in this recipe. Thank you for pointing it out.

Trackbacks/Pingbacks

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    […] Between the tempeh, the chickpeas, and the kale, you’ll get more than 19 grams of protein in each bowl. Recipe here. […]

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