Grilled Tempeh Greek Salad with Creamy Vegan Greek Dressing
This Grilled Tempeh Greek Salad with Creamy Vegan Greek Dressing is a must make! The perfect vegan salad - restaurant quality at home!
Ingredients
FOR THE TEMPEH
- 16 oz tempeh cut into 24 cubes
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 lemon juiced & zested
- 2 cloves garlic finely diced
- 1 shallot finely diced
- 1/2 tsp oregano
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1/4 tsp cayenne optional
FOR THE CREAMY VEGAN GREEK DRESSING
- 1/2 cup vegan mayo
- 2 tbsp olive oil
- 1 tsp capers
- 2 tsp caper brine
- 1 clove garlic
- 1-2 tsp red wine vinegar
- 1-2 tbsp lemon juice
- 1.5 tsp oregano
- 1/2 tsp pepper
FOR THE SALAD
- 2 heads romaine chopped
- 1 15-ounce can chickpeas drained & rinsed
- 10 oz cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 avocado diced
- 2 oz vegan cheese I used Miyoko's cheese wheel
- pita bread, fresh parsley for serving
Instructions
- Add all of the tempeh ingredients to a large bowl and toss to combine. Cover and place in the fridge for 30 minutes to marinate.
- Meanwhile, add all of the dressing ingredients to a food processor and pulse to combine. Taste and adjust seasoning as needed. Transfer to a bowl and place in the fridge.
- Prepare the salad ingredients and place in a large bowl.
- Set your grill (or grill pan) to medium-high heat. Carefully skewer the tempeh*, reserving the marinade. Place the skewers on the grill and cook for about 10 minutes, or until all sides are charred. Occasionally brush the skewers with the leftover marinade.
- Add the dressing to the salad and toss to combine. Top with the tempeh skewers and serve with warm pita bread.
Notes
*FOR THE SKEWERS: If you are using wood skewers, be sure to soak them in water while the tempeh is marinating. When adding the tempeh to the skewers, work slowly and carefully. They can easily break in half.
Nutrition
Calories: 871kcal | Carbohydrates: 55g | Protein: 33g | Fat: 62g