Lukewarm chicken and chickpea salad
Our plant-based paprika chunks
Developed for all those who cannot resist the classic taste and aroma of roasted Güggeli. The combination of our succulent chunks and the fine plant-based marinade provides the “best of indulgence”, without any compromises.
30 Min Working hours.
4 Portions
mittel
Ingredients.
2 Pck.
THE GREEN MOUNTAIN-Plant-
Based Paprika Chunks
400 g
Chickpeas
2
Carrots
1
red onion
100 g
Broccoli
50 g
Edamame
250 g
Cherry tomatoes
80 g
Baby spinach leaves
80 g
rocket
80 g
Lollo Rosso
½ bunch
parsley
4 TBSP.
Olive oil
1 TBSP.
Chili powder
2 TSP
Paprika powder
sea salt,
coarse pepper
This is how it’s done:
1.
Peel the onion and cut into fine
rings. Wash and clean the carrots and cut into fine rings.
2.
Pluck the broccoli into fine florets
and prepare together with the drained chickpeas.
3.
Mix The Green Mountain Paprika Chunks in oil, paprika and chilli powder well
and fry in a pan over a medium heat heat for a few minutes until golden brown.
4.
Then add the onion, carrots, broccoli, edamame and chickpeas to the pan
and fry for a few more minutes.
5.
Just before everything is cooked, season with salt and pepper and add half a bunch of parsley.
6.
Wash and dry the spinach, rocket, lollo rosso and cherry tomatoes.
7.
Mix everything together in a large salad bowl and serve immediately.
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