400 g cooked chickpeas, rinsed, canned (gross weight)
2 tablespoons Japanese soy
1 tbsp honey or syrup
0.5 tsp chili powder
2 dl of corn
1 tbsp olive oil
100 g of red cabbage
1 small red pepper
2 avocados
70 g mix salad
1 pot of fresh coriander, roughly chopped (also the stalks)
For serving
tortilla bread
sriracha mayonnaise
pickled red onion
Do this
Set oven to 200 °. Mix soy, honey and chili powder, turn with chickpeas. Distribute on a sheet of baking sheet paper.
Roast in the middle of the oven for about 20 minutes or until they have a nice color, turn a few times over. Fry the corn kernels in oil in a really hot pan. They should be given color and scented popcorn.
Shred the cabbage finely, preferably with mandolin or cheese grinder. Shred the bell pepper and slice the avocados.
Divide salad, red cabbage, paprika and avocado on a platter. Sprinkle with corn and roasted chickpeas. Top with coriander and serve with tortilla bread, sriracha mayonnaise, and pickled onions.
