If you like blue cheese, but never tried tempeh, you will never miss the chicken in this salad recipe.


Recipe Summary

20 mins
20 mins
10 mins
50 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.

  • Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

Nutrition Facts

394 calories; protein 16.4g 33% DV; carbohydrates 29.3g 10% DV; fat 24.6g 38% DV; cholesterol 15.2mg 5% DV; sodium 783.9mg 31% DV. Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
A wonderful vegetarian main-course salad and a great cross-over dish for meat eaters. I scaled it to one and the only thing I changed was using more oil to brown the tempeh. I will definately make this again. Read More
Rating: 4 stars
This is an excellent recipe. Great way to use the tempeh. The only thing I would change next time is to add less beans and onion and add more lettuce. Everything else exactly the same! Will definitely make this again. Read More
Rating: 5 stars
This was a great salad! Even my meat-eating husband enjoyed it and said I should make it again! Next time I will cut back on the garbanzo beans as I thought there was too much and I will add more lettuce for I was left with a lot of filling when I was finished. Otherwise a great recipe! Read More