Chickpeas and Tempeh Salad
This Chickpeas and Tempeh Salad is a healthy and filling salad that is perfect for lunch or as a light dinner. It is packed with protein, thanks to the chickpeas and tempeh, and is gluten-free, making it suitable for those with gluten intolerance. This salad recipe is also vegetarian, which makes it an excellent option for vegetarians. However, people with an soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
206 kcal
Protein
16 g
Carbs
25 g
Fat
7 g
Fiber
6 g
Ingredients
Tempeh
100 gm (100g)
Chickpeas (Raw)
0.5 small cup (50g)
Tomato
0.25 cup, chopped (50g)
Red Onion
0.25 cup, chopped (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
lemon juice
1 tbsp (15g)
Instructions
Cooking Steps
Soak the chickpeas in water overnight or for at least 6 hours.
Drain the soaked chickpeas and rinse them well.
In a large pot, add the chickpeas and cover them with water. Bring the water to a boil, then reduce the heat to medium-low and let it simmer for 1-2 hours or until the chickpeas are tender. Drain and set them aside to cool.
In a large mixing bowl, combine the cubed tempeh, finely chopped onion, finely chopped tomato, and fresh coriander leaves.
Add the cooked chickpeas to the bowl.
Season the salad with salt and pepper to taste.
Drizzle lemon juice over the salad and toss it well.
Cover the bowl and place it in the refrigerator for 15-20 minutes.
Serve the chilled salad.