Ingredients:
Any greens (I used spinach)
Tomatoes, chopped
Avocado, sliced
Ear of corn
Plain Tempeh
Roasted chickpea snacks like these
Buffalo sauce of choice
Vegan ranch or blue cheese style dressing like this Follow your Heart
*Optional cilantro garnish
Instructions:
Cook corn by method of choice- boiling or grill is usually easiest. Set aside and shave the corn off once cooled.
Cut tempeh into meaty squares and place onto a lightly greased medium sized pan, covering in as much buffalo sauce as you want (I like to smother). Cook on medium heat until tempeh gets brown on a few sides.
Assemble your salad by putting all ingredients in a bowl, covering with dressing, and topping with the roasted chickpeas last. Optional garnish with cilantro.