Vegetarian Sallad with Extra Everything Recipe

Ingredients

  • 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.

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