Kale Salad with Chickpeas

Ingredients

• Kale

  Raw

  4 cup, chopped or 268g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Onion powder

  Spices

  2 tsp or 5g

• Paprika

  Spices

  2 tsp or 4g

• Chili powder

  Spices

  1 tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Tempeh

  6 oz or 170g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 ½ cup or 500g

• Carrots

  Raw

  1 cup grated or 110g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Rice wine vinegar

  ⅓ cup or 79g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Ginger root

  Raw

  1 tbsp or 6g

Directions

1. Blanch kale in salted boiling water for about 30 seconds. Run under cold water and drain. Once it cools, squeeze out excess water. Set aside.
2. Preheat oven to 425 degrees F
3. Combine all spices for tempeh in a small bowl
4. Pour vegetable oil into a small bowl. 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)
5. Bake in the preheated oven for about 20 minutes, until golden brown and crispy (keep an eye so they don't burn).
6. Combine chickpeas, carrots, and sesame seeds in a bowl.
7. Combine rice vinegar, soy sauce, sesame oil, and fresh ginger in a glass jar. Close the lid and shake well. Pour over salad and toss until all the ingredients are coated with the dressing.
8. Crumble tempeh on top right before serving. Enjoy!
9. Recipe inspired by: https://mayihavethatrecipe.com/kale-salad-with-spicy-tempeh-bits/

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