Warm Beet Salad with Chickpea Tempeh and Hummus

Warm beet salad with crispy chickpea tempeh and colorful roasted veggies, served on creamy hummus – hearty, filling and perfect for everyday cooking.

Ingredients for 2 people

Hummus:

• 200 g cooked beets
• 200 g cooked chickpeas
• 1 tbsp tahini
• 1 garlic clove
• Juice of ½ lemon
• Olive oil, salt

Topping:

• 200 g Chickpea Tempeh
• 150 g Swiss chard
• 2 yellow carrots
• 2 shallots
• 2 tbsp walnuts
• Thyme flowers or fresh thyme
• Olive oil

How to make it

1. For the hummus, blend the beets, chickpeas, tahini, garlic, lemon juice and olive oil until creamy, then season with salt.
2. Cut the tempeh into sticks and fry in a pan until crispy.
3. Slice the carrots and roughly chop the chard. Sauté both with the shallots in olive oil until everything is soft and lightly caramelized.
4. Spread the hummus on a plate and arrange the warm veggies and tempeh on top.
5. Top with walnuts and thyme and drizzle with olive oil.

Enjoy your meal! 🌱

You can find our Chickpea Tempeh right here in our shop.