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Kale Salad with Chickpeas and Spicy Tempeh


8oz tempeh
¼ cup vegetable oil
¼ tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp sweet paprika
1 tsp chili powder
1 tsp lemon pepper
⅛ tsp cayenne pepper (add more if you like more heat)
Smoked sea salt (optional)
1 lb kale, chopped
1 cup shredded carrots
1- 15.5oz can chick peas
2 tbsp toasted sesame seeds
⅓ cup seasoned rice vinegar
¼ cup low sodium soy sauce (you can also use Bragg liquid aminos)
2 tbsp toasted sesame oil
1 tbsp fresh grated ginger



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