Kale salad with chickpeas and spicy bacon tempeh bits

Kale salad with chickpeas and spicy bacon tempeh bits. Raw garlic, Plain tempeh, Raw carrots.

Vicky & Ruth

15 + 20 min · 4

Ingredients

• 3 g Raw garlic
• 225 g Plain tempeh
• 120 g Raw carrots
• 400 g Canned chickpeas
• 450 g Chopped
• 60 g Olive oil
• 2 g Table salt
• 3 g Ground turmeric
• 1 g Pepper
• 10 g Sesame seeds
• 80 g Vinegar, unspecified
• 60 g Soy sauce
• 20 g Sesame oil
• 10 g Fresh ginger

Preparation

1. Blanch kale in salted boiling water for about 30 seconds.
2. Run under cold water and drain. Once it cools, squeeze excess water. Set aside.
3. Preheat oven to 200°C.
4. Mix the salt, turmeric and pepper with the crushed garlic in a small bowl.
5. Pour the olive oil into a small bowl.
6. Cut the tempeh into thin slices.
7. Dip each tempeh slice in olive oil and place on a baking sheet lined with baking paper. Sprinkle the spice mixture over one side of each slice to coat it evenly.
8. Bake at 200° C for about 20 minutes, until golden brown and crispy.
9. Combine the kale, carrots and chickpeas in a large bowl.
10. Put the sesame seeds, vinegar, soy sauce, sesame oil and ginger in a jar. Close the lid, shake well and pour the dressing over the salad.
11. Crumble the baked tempeh over the salad just before serving.