Massaged Kale Salad with Tempeh, Roasted Eggplant, Cinnamon Chickpeas, and Lemon Maple Tahini Dressing

This salad is perfect for spring! As you can see, I enjoyed it out on my balcony :) The roasted eggplant and tempeh provide the savory flavor, while the chickpeas and dressing are a little sweet. Perfect combo!

Massaged Kale Salad with Tempeh, Roasted Eggplant, Cinnamon Chickpeas, and Lemon Maple Tahini Dressing

Serves about 3-4

Ingredients

Roasted Eggplant:

• 1 large eggplant, cubed
• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• Salt and cracked pepper to taste
• 2 Tbsp liquid aminos (tastes similar to soy sauce)

Cinnamon Chickpeas:

• 1 can chickpeas
• 1-2 tsp olive oil
• 1 tsp cinnamon
• 1 tsp maple syrup
• Salt to taste

Tempeh:

• 8 oz package tempeh
• 2 Tbsp olive oil
• 3 Tbsp liquid aminos
• 1 Tbsp maple syrup
• Cracked pepper 

Lemon Maple Tahini Dressing:

• 1/4 cup tahini
• Juice from 1 lemon
• 1 Tbsp maple syrup
• 1 Tbsp water
• Salt and cracked pepper to taste

Massaged Kale:

• Chopped kale- amount per preference (I used enough to fill a large mixing bowl)
• 2 tsp olive oil or coconut oil
• Juice from 1/4 lemon

Instructions

Heat oven to 400 F. On a baking pan, place eggplant and top with all other eggplant ingredients except the liquid aminos. On a separate baking pan, place the plain chickpeas. Bake for 30 minutes at 400 F. The chickpeas are done at the 30 minute mark. Take the eggplant out and top with the liquid aminos. Bake for an additional 15 minutes.

For the tempeh, heat the oil in a frying pan. Cut the tempeh into thin strips. Place the tempeh in the pan and top with the other ingredients. Cook at medium heat for about 20 minutes, flipping the strips half-way through.

Combine the dressing ingredients and mix until well-combined. Massage the chopped kale with oil and lemon juice until softened. Enjoy!