Health By Al

I love salads for dinners, especially after we’ve had a heavier meal the night before, like pasta. The only problem is, finding filling salads can be hard. That’s why I created this recipe! It’s filling enough for a dinner while packed with greens and healthy ingredients. A tangy oil-free dressing finishes it perfectly.

Ingredients: Makes 4 large salads

Roasted Chickpeas

• 2 cans chickpeas
• 2 teaspoons avocado oil
• sprinkle of sea salt
• sprinkle of black pepper

Smoky Blackened Tempeh (double recipe)

• 2 blocks of original tempeh (8 oz. each-I like the Lightlife brand)
• 5 Tablespoons smoked paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper 
• 3 Tablespoons tamari (or soy sauce)
• 1 Tablespoon extra virgin olive oil

Tangy Dressing

• 2 Tablespoons red wine vinegar
• 2 Tablespoons water
• 1/4 cup aquafaba (chickpea liquid in can)
• 1/2 cup chickpeas
• 5 green/kalamata olives
• 1 teaspoon dijon mustard
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• Sprinkle black pepper

Additional Ingredients

• your favorite greens (I used arugula)
• 1/4 cup fresh dill, chopped
• 1 cucumber, chopped small
• cherry tomatoes, halved
• 1/4 cup green/kalamata olives
• 1/4 cup pepperoncinis

Directions:

1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Rinse and dry the chickpeas before tossing them in avocado oil, adding them to the baking sheet, and sprinkling with salt and pepper. Bake 20 minutes.
3. Meanwhile, make the blackened tempeh by following the instructions here (don’t forget to double the recipe).
4. While the tempeh cooks, make the dressing by combining all dressing ingredients in a blender or food processor. Refrigerate until the salad is ready.
5. Once everything is complete, build the salad: greens, dill, cucumber, cherry tomatoes, olives, pepperoncinis, roasted chickpeas, smoky blackened tempeh, and tangy dressing. Enjoy!