Tempeh Salad

Tempeh Salad

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

Tempeh is a fiber-rich cake of fermented soybeans that can be easily sliced and added to dishes like this carrot and garbanzo bean salad.


  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 4 tablespoons apple cider vinegar
  • 16 ounces tempeh, chopped into small cubes
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 large carrot, shredded
  • 1/4 cup sunflower seeds
  • Salt and fresh pepper to taste
  • 1/2 cup chopped fresh herbs


  1. Place the sunflower seeds in a small skillet and toast over medium heat, stirring often, until golden and fragrant.
  2. Put the mayonnaise, mustard and vinegar into a small bowl and whisk well to blend.
  3. In another bowl, combine the garbanzo beans, tempeh, carrot, and toasted sunflower seeds. Top with the dressing, herbs and a few pinches of salt and pepper, and then toss well to combine.


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