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.
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.