Warm salad with a very spicy taste, a lot of greens, slightly crispy vegetables, mushrooms and chickpeas - a full source of vegetable protein. Very good as a main course for dinner-light and at the same time hearty, if you want a salad as a side dish - it is beautiful in the cold as well. There's always room for this salad at the picnic.
Chop the onion half rings, pour 1 tbsp of soy sauce, vinegar, balsamic vinegar, add sugar and slightly mash with your hands - set aside.
Cut zucchini cubes-the skin is not cleaned, oyster mushrooms in large pieces, prepare boiled chickpeas.
In 2 tablespoons of olive or vegetable oil on high heat quickly fry oyster mushrooms and zucchini - vegetables should remain crispy, pour 1 St l soy sauce and 1 h l teriyaki, stir, 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 chickpeas in a pan in 1 tablespoon of olive or vegetable oil, put to vegetables, add greens, chili, pickled onions with marinade, black pepper and pickled cucumbers.