Crumble the tempeh into small pieces (or finely chop it) and add it to a bowl. To the bowl add the onion, celery, pickles, parsley and quinoa, and stir to combine.
Fold in the remaining ingredients.
To serve, place two cups of greens and ½ cup of alfalfa sprouts into a bowl. Top with half of the chicken salad mixture and enjoy! Store extras in an airtight container in the fridge.