WELCOME TO EAT LIKE A PhD NUTRITIONIST 🛒 🥦 – a meal prep series focusing on high-protein and high-fibre recipes to support your busy life and help you feel your best!
Next up on the menu:
CHICKPEA CAESAR SALAD SANDWICH FILLER
INGREDIENTS:
4 cups chopped kale
FOR THE CHICKPEAS
1 jar chickpeas, drained + rinsed
Sprinkle garlic powder, smoked paprika, cumin
FOR THE SAUCE
¾ cup cashews (soaked)
1 tbsp dijon mustard
1 tsp garlic powder
1 tbsp capers + 1 tbsp caper brine
4 tbsp lemon juice
1½ tsp miso paste + ½ tsp honey
FOR THE TEMPEH BACON
1 block tempeh, cut into small chunks
1 tsp soya sauce + ¼ tsp smoke paprika
SERVE WITH pitta breads/wraps/jacket potato
METHOD:
Roast the chickpeas in the oven (set to 180°C) in the spices and a drizzle of oil for 15 mins.
Blend the sauce ingredients with ⅓ cup water (or more) and 2 tbsp EVOO. Season.
Coat the tempeh in sauce and paprika. Air fry for 10 mins or bake in the oven.
Cool all ingredients. Mix the sauce, chickpeas, tempeh and kale together.
Store in an air-tight container in the fridge. Serve in toasted pitta, wrap or on a jacket spud.
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