Description
This salad "lives& quot; we have long. Warm salad with a very spicy taste, with a mass of greenery, slightly crisp vegetables, mushrooms and chickpeas - a complete source of vegetable protein. Very good as a main dish for dinner is easy and satisfying if you want a salad as a side dish - it is wonderful cold as well. A picnic is always a place for this salad. Try?
Ingredients
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Chickpeas
1 cup
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Zucchini
1 piece
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Tomato
1 piece
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Oyster mushrooms
200 g
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Cilantro
-
Parsley
-
Onion
1 piece
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Pickled cucumber
2 piece
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Soy sauce
2 Tbsp
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Sauce
1 tsp
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Vinegar
1 Tbsp
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Brown sugar
1 tsp
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Balsamic
1 Tbsp
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Chili
-
Olive oil
3 Tbsp
Cooking
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 the zucchini cubes -the skin is not cleaned, oyster mushrooms, large pieces, prepare boiled chickpeas.
2 table spoons olive or vegetable oil over high heat quickly fry the oyster mushrooms and zucchini - vegetables should remain crunchy, add 1 tbsp soy sauce and 1 teaspoon teriyaki, stir, leave for a minute and remove from heat.
Put vegetables in a salad bowl, add to hot vegetables, sliced tomatoes
Fry the chickpeas in a pan in 1 tablespoon olive or vegetable oil, put the vegetables, add the herbs, chili, pickled onions along with the marinade, black pepper and pickled cucumber.
Stir and adjust according to your taste.
Put on a plate and serve!
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