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Ingredients
2
Portions
400g planted.chicken natural
1 can of 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 tbsp Dijon mustard
2 tbsp yeast flakes
1/2 lemon
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
1/2-1 tsp salt
pinch of pepper
175ml water
1 can of 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 tbsp Dijon mustard
2 tbsp yeast flakes
1/2 lemon
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
1/2-1 tsp salt
pinch of pepper
175ml water
Products in this recipe
planted.chicken
nature
Preparation
1
Dressing: Put cashews in water overnight or let them steep in hot water for 30 minutes. Put all the ingredients in the blender and mix until you get a creamy dressing. Refrigerate the dressing for at least 30 minutes
2
Put the chickpeas with spices (I used paprika powder, smoked paprika, garlic powder, salt and pepper) and a little oil in the oven at 200°C until they are crispy.
3
Cut the bread into pieces and fry in a pan with a little olive oil.
4
Season planted.chicken with salt and pepper and also fry.
5
Divide the romaine lettuce. Chop radishes and onion into small pieces.
6
Arrange everything together and enjoy.
