Kale Salad with Chickpeas

Ingredients

• Kale

  Raw

  6 cup, chopped or 402g

• 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

• Lemon Pepper

  Badia

  1 tsp. or 4g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Tempeh

  8 oz or 227g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• 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)

  4 tbsp or 72g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Ginger root

  Raw

  1 tbsp or 6g

Directions

1. Blanch the kale in salted boiling water for about 30 seconds, then run under cold water and drain. Once cooled, squeeze out excess water and set aside.
2. Preheat the oven to 425°F.
3. Mix all the spices for the tempeh in a small bowl.
4. Pour olive oil into a small bowl. Slice the tempeh thinly, dip each slice in the oil, and arrange on a parchment-lined baking sheet. Sprinkle with spices to coat one side.
5. Bake the tempeh in the preheated oven for about 20 minutes, until golden brown and crispy. Monitor closely to prevent burning.
6. In a bowl, combine chickpeas, carrots, and sesame seeds.
7. In a glass jar, combine rice vinegar, soy sauce, sesame oil, and fresh ginger. Close the lid and shake well. Pour over the salad and toss to coat.
8. Crumble the tempeh on top just before serving. Enjoy!

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