Fresh salad with chickpeas and chicken rolls

Too few ratings

Laura Plaza Iniesta

Community Member

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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