Caesar salad with plant-based chicken
733 kcal per person
33g Protein
32g Carbs
53g Fat
20g Fiber
Ingredients
- 3 ounces chickpeas (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 3 ounces chicken strips, plant-based (84 g)
- 1 slice bread, whole wheat
- 1 clove garlic (5 g)
- ½ cucumber
- ½ avocado
- 1 ½ tablespoon yogurt, nonfat (23 ml)
- 1 tablespoon mayonnaise (15 ml)
- 1 squeeze lemon juice (5 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 handful iceberg lettuce, shredded (30 g)
Preparing this recipe
- Rinse the chickpeas under cold water. Drain and pat dry.
- In a bowl, mix the chickpeas with ⅓ of the oil and the paprika powder.
- Heat a frying pan over medium heat and crisp the chickpeas for 5 minutes. Set aside.
- Heat ⅓ of the oil in the pan, add the plant-based chicken pieces and cook until lightly browned, about 2-3 minutes.
- Meanwhile, cut the bread into cubes. Crush the garlic.
- In a bowl, mix the bread with the remaining oil and garlic. Fry in the same pan until golden brown to make croutons.
- Slice the cucumber into thin half moons and dice the avocado.
- Prepare a dressing by combining the yogurt with mayonnaise, lemon juice and mustard.
- In a large bowl, mix the lettuce, chickpeas, cucumber, avocado and plant-based chicken pieces. Top with the croutons.
- Serve the Caesar salad with the dressing and season with pepper and salt to taste.
Tip van FitChef
Also delicious with cherry tomatoes.
