Ingredients
Dry
- 8 oz Tempeh (Crumbled)
- 15 oz Chickpeas (1 can, drained and rinsed)
- 1 cup Red grapes (Halved)
- 0.5 cup Celery (Finely diced)
- 0.25 cup Red onion (Finely diced)
- 2 Tbsp Fresh dill (Chopped)
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Wet
- 0.5 cup Vegan mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Lemon juice (Freshly squeezed)
- 1 tsp Maple syrup
Method
- 1. Steam or lightly sauté the crumbled tempeh for 10 minutes to remove its natural bitterness. Remove from heat and let it cool completely.
- 2. In a large mixing bowl, lightly mash the drained chickpeas with a fork or potato masher until flaky but still slightly chunky.
- 3. Add the cooled tempeh, halved grapes, diced celery, red onion, and fresh dill to the bowl with the chickpeas.
- 4. In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, garlic powder, salt, and black pepper to create the dressing.
- 5. Pour the dressing over the tempeh and chickpea mixture. Toss well to ensure all ingredients are evenly coated.
- 6. Taste and adjust seasoning with additional salt or pepper if necessary.
- 7. Serve immediately on toasted bread, in a wrap, or over a bed of mixed greens. For best results, chill in the refrigerator for 1 hour before serving to let the flavors meld.
Chef's notes
For extra crunch, try adding 1/4 cup of chopped walnuts or pecans. This salad keeps well in the fridge in an airtight container for up to 4 days.