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Hearty Meat Lover's Salad

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  • Serves 4
  • Cooks in 45 mins (20m prep + 25m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

cruelty to plant free meat based salad

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F. Toss the chickpeas with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, until crispy and golden brown.
  2. 2.Meanwhile, heat a large skillet over medium-high heat. Add the tempeh strips and cook for 3-4 minutes per side, until crispy and browned. Remove from the skillet and set aside.
  3. 3.In the same skillet, add the sliced mushrooms and cook for 5-6 minutes, until tender and browned. Remove from the skillet and set aside.
  4. 4.To assemble the salad, divide the mixed greens between four plates. Top with the roasted chickpeas, tempeh bacon, and grilled mushrooms. Add sliced avocado, cherry tomatoes, and hard-boiled eggs, if desired. Drizzle with your favorite vinaigrette and sprinkle with fresh herbs.

lightbulb_outline Tips

  • chevron_rightFeel free to use any other plant-based protein you like, such as tofu or seitan. You can also add any other veggies or toppings you like, such as roasted sweet potatoes or grilled zucchini.