As I'm writing this we're in the peak of summer. Do you know what I DON'T want to do? Turn on the oven or do anything that will heat up the house. So when my friend Gale told me about a chaat she makes with tempeh I thought "what a great idea!" I already make a chickpea chaat, why not make it with tempeh. And it came out so good I wanted to share with you all.
What's in this Chickpea Tempeh Chaat recipe?
The ingredients for this Chickpea Tempeh Chaat recipe are pretty simple and most are easy to find.
- 8 oz. Luv Tempeh chickpea tempeh (I used Sun Rise here but Sesame Delightful or Moon Bean would be great, too)
- a cooked potato
- fresh tomato (these are from Adobe House Farm)
- onion
- cilantro
- fresh mint
- fresh lemon juice
- cumin
- coriander powder
- chaat masala
- Kite Hill unsweetened unflavored vegan Greek yogurt
- Salt and pepper
If you don't live in a major metropolitan area, you might have to order the chaat masala online (I did). There really isn't a substitute unless you have all the spices and make your own.
Chickpea tempeh might also be hard to find. Luv Tempeh can be found in this growing list of locations, mostly in Southwest Colorado. If you end up substituting a mass-produced, pasteurized tempeh, I recommend you steam or boil it before proceeding with the recipe to get the bitterness out.
How to make Chickpea Tempeh Chaat
First, if your potato isn't already cooked, go ahead and steam that and let it cool. You can even microwave it. When it's cool, dice it up.
Cut the tempeh into a small dice. Then pan-fry in a little oil until lightly browned. Then let it cool.
Next chop the tomato, onion, and herbs.
Once the tempeh and potato are cool, throw everything into a bowl and mix it up.
How to serve Chickpea Tempeh Chaat
Enjoy this Chickpea Tempeh Chaat on a bed of greens, with naan, or as a wrap. It's good at room temperature or cold so make extra and enjoy leftovers. It will even travel well for a picnic or hike.
If you make this I'd love to hear how you decide to eat it.
Chickpea Tempeh Chaat
Quick meal that you can eat room temperature or cold - perfect for summer. Enjoy on top of greens or in a wrap.
Ingredients
- 8 oz. Luv Tempeh chickpea tempeh
- 1 medium potato cooked then diced
- 1 cup tomato chopped
- 1⁄2 onion chopped
- 1⁄4 cup cilantro chopped
- 2 tablespoons fresh mint leaves chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 2 teaspoons chaat masala
- 2 tablespoon Kite Hill vegan Greek yogurt
- Salt and pepper to taste
Instructions
- Cut the tempeh into a small dice. Cook in frying pan in about a tablespoon of oil until lightly browned. Set aside until cool.
- Add all remaining ingredients to a medium bowl. Add cooled tempeh and mix well. Add salt and pepper to taste. Your chaat masala may have a little or a lot of salt in it already.
- Serve cold or at room temperature on top of greens, with naan, or as a wrap.
Notes
It's easiest to just buy a chaat masala spice blend; there's a link in the ingredient list. But if you have the spices needed on hand, it's easy to make your own. Here's one recipe.
Based on this recipe from the PBS show Pan Pals.