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Ingredients
2
Servings
400g planted.chicken Nature
1 can chickpeas
2 slices of bread
4 radishes
1/2 red onion
Romaine lettuce
Olive oil
Spices (e.g. paprika powder, smoked paprika, garlic powder, salt and pepper)
Dressing
125g cashews
25g capers
1 tablespoon Dijon mustard
2 tablespoons yeast flakes
1/2 lemon
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
1/2-1 tsp salt
pinch of pepper
175 ml water
1 can chickpeas
2 slices of bread
4 radishes
1/2 red onion
Romaine lettuce
Olive oil
Spices (e.g. paprika powder, smoked paprika, garlic powder, salt and pepper)
Dressing
125g cashews
25g capers
1 tablespoon Dijon mustard
2 tablespoons yeast flakes
1/2 lemon
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
1/2-1 tsp salt
pinch of pepper
175 ml water
Products in this recipe
planted.chicken
Nature
Preparation
1
Dressing: Place cashews in water overnight or steep in hot water for 30 minutes. Place all ingredients in blender and blend until creamy dressing is formed. Chill dressing for at least 30 minutes
2
Put the chickpeas with spices (I used paprika powder, smoked paprika, garlic powder, salt and pepper) and some oil in the oven at 200°C until crispy.
3
Cut bread into pieces and fry in a pan with a little olive oil.
4
planted.chicken season with salt and pepper and fry as well.
5
Divide the romaine lettuce. Chop the radish and onion.
6
Arrange everything together and enjoy.
