Tempeh Bacon Kale Salad
Healthy & delicious, this Tempeh Bacon Kale Salad is a vegan dream! Made with crispy tempeh bacon, chickpeas, avocado & lemon tahini dressing!
Equipment
Ingredients
FOR THE SALAD
- 1 tablespoon avocado oil
- 12 ounces tempeh bacon see notes
- 5 cups kale stems removed & shredded
- 1/2 large red onion diced
- 1/4 cup sunflower seeds shelled
- 1 avocado cubed
- 1 15-ounce can chickpeas drained & rinsed
FOR THE TAHINI DRESSING
- 1/3 cup tahini
- 2 tablespoons avocado oil
- 1-2 tablespoons apple cider vinegar to taste
- 1-2 lemons juiced, to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- water to thin
- salt if needed
Instructions
- Cut the tempeh bacon into small cubes. Heat the oil in a skillet over medium heat. Spread out the tempeh bacon in the skillet and allow to brown. Flip and brown the other side - it should take about 3 minutes per side. Remove from the skillet and set aside to cool.
- Add all of the dressing ingredients to a bowl. Mix to combine, playing around with the flavors until it fits your taste - I like my dressing vinegar-heavy to balance out the bitterness of the tahini. Add water to thin as needed. Set aside.
- To assemble add the kale, tempeh bacon, red onion, sunflower seeds, avocado & chickpeas to a large bowl. Pour over the dressing and toss to coat.
- Serve immediately or chill for 30 minutes.
Video
Notes
- I used the Lightlife pre-made tempeh bacon. You can use their store locator to find out where to get it!
- If you plan to make this ahead of time, leave the avocado out until right before serving.
Nutrition
Calories: 524kcal | Carbohydrates: 36g | Protein: 19g | Fat: 37g