Fresh salad with chickpeas and chicken rolls

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
• 1 cucumber
• 1 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

• 1 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.

Enjoy your meal!