A warm salad with a very spicy taste, lots of greens, slightly crispy vegetables, mushrooms and chicken is a full-fledged source of vegetable protein. It is very good as a main course for dinner - light and at the same time satisfying, if you want a salad as a side dish - it is fine and cold. There is always a place for this salad at a picnic.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 glass Chickpeas
- 1 piece Zucchini
- 1 piece Tomato
- 200 gram Mushrooms(oyster)
- Cilantro ( to taste)
- Parsley
- 1 piece Onion
- 2 pieces Marinade cucumber
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 1 teaspoon Brown sugar
- 1 tablespoon Balsamic
- Chili pepper (to taste)
- 3 tablespoons Olive oil
Ingredients
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Instructions
- Cut the onion into half rings, pour in 1 tbsp. soy sauce, balsamic vinegar, add sugar and lightly mash with your hands - set aside.
- Cut the zucchini into cubes - do not peel the skin, oyster mushrooms in large pieces, prepare boiled chickpeas.
- In 2 tablespoons of olive or vegetable oil over high heat, quickly fry oyster mushrooms and zucchini - the vegetables should remain crispy, pour in 1 tablespoon of soy sauce and 1 tsp of teriyaki, mix, hold for a minute and remove from the stove.
- Put the vegetables in a salad bowl, add the chopped tomatoes to the hot vegetables.
- Fry the chickpeas in a frying pan in 1 tablespoon of olive or vegetable oil, put them to the vegetables, add herbs, chili pepper, pickled onions with marinade, ground black pepper and pickled cucumbers.
- Mix and adjust to your taste.
- Ready!
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