Fresh salad with chickpeas and chicken rolls

Too few ratings

Laura Plaza Iniesta

Community Member

“I tend to make this salad with leftovers, so my chickpeas and chicken are usually ready, but here’s the full recipe”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
lettuce
¼ red bell pepper
cucumber
carrot
½ canned chickpea
chicken strips
feta cheese
½ avocado
olive oil
rice paper wrapper
1 tbsp nutritional yeast
1 tsp curry powder
1 tsp coconut oil
  • Step 1/5

    • chicken strips
    • ½ canned chickpea
    • 1 tbsp nutritional yeast
    • 1 tsp curry powder
    • 1 tsp coconut oil

    Mix the washed chickpeas with the nutritional yeast, coconut oil, curry powder and salt. Heat some coconut oil in a skillet and cook the chickpeas until crispy. Add some cooked chicken strips or cook the cleaned chicken and cut it in strips. Set aside.

  • Step 2/5

    • lettuce
    • feta cheese
    • ¼ red bell pepper
    • cucumber
    • carrot

    Wash the lettuce and place it in a bowl. Wash and cut the cucumber, carrot and red bell pepper and add it to the bowl. Add the feta cheese.

  • Step 3/5

    • olive oil
    • ½ avocado

    For the sauce, blend the avocado with some olive oil and salt. You can add a bit of tomate if you’d like or water to make the sauce runny.

  • Step 4/5

    • rice paper wrapper

    For the rice wraps, moist a rice paper until soft and add some of the chickpeas/chicken mix. Add a spoonful of avocado sauce and wrap it. Cut it in half and add to the bowl. Op. You can toast it a little bit on the pan to make it crispy.

  • Step 5/5

    Add the remaining chickpeas, chicken and avocado sauce to the salad, give it a good stir and enjoy.

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