Smoked Chickpea & Tempeh Caesar Salad
June 17, 2020
One of my favorite restaurants, Veggie Grill, serves this healthy but delicious salad called the Savory Kale Caesar. What makes this so tasty are the smoky oven-roasted chickpeas and vegan "bacon" made from tempeh. I always order the Half Salad, Half Side option, finishing off my meal with a side of sweet potato fries. Here's my take on one of my go-to orders.
Amount: 6 servings
1.5 bags of chopped kale or a kale/brussel sprout slaw
1 large cucumber
3 large avocados
2 cans of chickpeas
2 tbspn of olive oil
3 medium-sized sweet potatoes
1 package of Lightlife Smoky Tempeh Strips
1 jar of Follow Your Heart Caesar Dressing
ketchup
smoked paprika
cayenne pepper
garlic powder
nutritional yeast
hemp seeds
Directions:
- Pre-heat the oven to 425 degrees F.
- Cut the Lightlife Smoky Tempeh strips into 1.5 inch pieces. Place them on a foil-lined baking sheet.
- Season the rinsed chickpeas with olive oil, salt & pepper, smoked paprika, & cayenne pepper.
- Place them in a single layer on a foil-lined baking tray.
- Place the tempeh into the oven for 15 minutes and the chickpeas for 30 minutes.
- Cut 1/2 a sweet potato per serving into thin shoestring strips. Season with olive oil, salt & pepper, garlic powder, smoked paprika, & cayenne pepper.
- Place into the air-fryer on the Fries setting. Adjust time to 20 minutes.
- Assemble the salad with a base of chopped kale. Add diced cucumber and 1/2 an avocado diced. Season with salt & pepper. Drizzle 1 tblspn of caesar dressing. Top w/ handful of roasted chickpeas, some slices of tempeh, a sprinkle of hemp seeds & nutritional yeast. Serve w/ the side of sweet potato fries and ketchup. Dig in!
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