Tempeh Deli Salad

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The Kitchn


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For the dressing:

3 tablespoons Veganaise (or other non-dairy mayo you prefer)

2 tablespoons mustard (I like French's here, but dijon will work)

2 tablespoons nutritional yeast flakes

4 tablespoons apple cider vinegar

For the salad:

16 ounces tempeh, chopped into small cubes

One 15-ounce can garbanzo beans (or navy/pinto beans would work as well), rinsed under cold water

1 large carrot, shredded

1/4 cup sunflower seeds

Salt and pepper to taste

1/2 cup chopped fresh herbs such as Italian parsley, dill or basil (whichever you prefer)

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