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.
in Berlin