Kale Salad with Chickpeas and Spicy Bacon Tempeh Bits

Ingredients

• TEMPEH BITS:
• 8 oz tempeh
• 1/4 cup vegetable oil
• 1/4 tsp salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp sweet paprika
• 1 tsp chili powder
• 1 tsp lemon pepper
• 1/8 tsp cayenne pepper (add more if you like more heat)
• Smoked sea salt (optional)
• SALAD:
• 1 lb kale, chopped
• 1 cup shredded carrots
• 1- 15.5oz can chick peas
• 2 tbsp toasted sesame seeds
• DRESSING:
• 1/3 cup seasoned rice vinegar
• 1/4 cup low sodium soy sauce (you can also use Bragg liquid aminos)
• 2 tbsp toasted sesame oil
• 1 tbsp fresh grated ginger

Instructions

1. 1

   Blanch kale in salted boiling water for about 30 seconds

2. 2

   Run under cold water and drain. Once it cools, squeeze excess water. Set aside

3. 3

   Preheat oven to 425F

4. 4

   Combine all spices for tempeh in a small bowl

5. 5

   Pour vegetable oil on a small bowl

6. 6

   Cut the tempeh into thin slices

7. 7

   Dip each slice in vegetable oil and arrange them on a baking sheet lined with parchment paper. Sprinkle spices on top until they are all well coated (one side is enough)

8. 8

   Bake at 425F for about 20 minutes, until golden brown and crispy (keep an eye so they don't burn!). Sprinkle with some smoked sea salt if using

9. 9

   Combine all salad ingredients in a large bowl

10. 10

    Combine all dressing ingredients in a glass jar, close the lid and shake well. Pour over salad and toss until all the ingredients are coated with the dressing.

11. 11

    Crumble tempeh on top right before serving.

12. 12

    ENJOY! From May I have that recipe