Tahini Balsamic Kale Salad with Honey Chickpea Tempeh

First, make the marinade. Combine 1 tablespoon tamari with ½ tablespoon balsamic vinegar, 1 tablespoon avocado oil, ½ tablespoon pure honey, ¼ teaspoon garlic powder, and a pinch of salt + pepper in a bowl. Slice one package of Franklin Farms Chickpea Tempeh into strips. Place the strips into the marinade. Shake gently to make sure the pieces are covered and refrigerate for 30 minutes.

Next, make the salad dressing. Combine 2 ½ tablespoons extra virgin olive oil, ½ tablespoon balsamic vinegar, 1 tablespoon tahini, 1 ½ tablespoons cold water, ½ teaspoon Dijon mustard, 1 pinch garlic powder and salt + pepper to taste in a small bowl until creamy.

After the tempeh has marinated for 30 minutes, heat a pan on medium. Add the tempeh with the marinade to the pan. Cook for a few minutes per side until golden and caramelized.

Begin assembling the salad. Add 4 cups chopped kale to the bowl. Add about 1 tablespoon of the dressing to the kale and massage. On top, add ¼ cup sliced red onion, ½ diced apple and ½ sliced avocado.

Put the tempeh on top of the salad along with 2 tablespoons of pumpkin seeds. Then, pour a desired amount of the dressing, toss and enjoy! 💛