Kale Salad with Creamy Hummus Dressing & Spicy Tempeh



Tempeh Ingredients:
1-200g package of Tempea tempeh
4 tbsp Sriracha
1 tbsp sesame oil
2 tbsp tamari or soya sauce

Creamy Hummus Dressing Ingredients:
¾ cup original hummus
2 tbsp olive oil
3 tbsp capers, roughly chopped
1 tbsp juice from caper jar
½ lemon, juiced
½ tsp salt
½ tsp pepper

Salad Ingredients:
2 heads of organic green kale
1 tbsp olive oil
½ lemon, juiced
½ cup crispy chickpeas (either homemade or bought)
1 cup cooked quinoa
Hemp hearts for topping (optional)


  1. Preheat oven to 400 F.

  2. Slice tempeh into thin ¼ inch strips and place in a shallow bowl alongside the rest of the tempeh ingredients. Toss the tempeh to coat completely, then transfer to a parchment paper lined baking sheet.

  3. Bake at 400 F for 20-25 minutes (or until crispy), flipping halfway through.

  4. Wash and de-stem kale and tear leafs into bite sized pieces. Place the kale in a bowl and add lemon and oil. Massage for 3 minutes using your hands, or until the leafs are tender.

  5. To make the dressing, add all the ingredients in a medium sized bowl and whisk together.

  6. To assemble the salad, place a few handfuls of the massaged kale in each bowl, top with ½ cup cooked quinoa, 4-5 tempeh strips, crispy chickpeas, and hemp hearts.