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Gardein Salad with Spinach & Chickpeas
ingredients
instructions
ingredients
| gardein | |
|---|---|
| 1 pkg | Gardein scallopini or chick'n strips |
| other ingredients | |
|---|---|
| 1 tbsp | vegetable oil |
| to taste | sea salt, coarse |
| to taste | black pepper, fresh ground |
| 3 tbsp | lemon juice |
| 2 tbsp | olive oil |
| 1/2 tsp | dried oregano leaves |
| 1/8 tsp | fine sea salt |
| 1 can (500 ml) | chickpeas, drained and rinsed |
| 1/3 cup | kalamata olives, halved |
| 2 | roasted red peppers , diced |
| 1/2 cup | grape tomatoes, halved |
| 1 tbsp | capers |
| 3 cups | spinach |
| 1/4 tsp | fresh ground black pepper |
| 1/4 tsp | fine sea salt |
| 1/4 cup | sliced fresh basil |
instructions
For the Chick'n
In a non-stick pan, heat 1 tbsp of vegetable oil over medium heat. Fry the scallopini for 2-3 minutes on each side until caramelized and hot through, and sprinkle with salt and pepper. Transfer to cutting board and let rest for 1 minute. Cut chick’n into 1/2” strips.
For the dressing
In a small mixing bowl, whisk together lemon juice, olive oil, dried oregano leaves and fine sea salt
For the salad
In a large salad bowl add rinsed chickpeas, kalamata olives, roasted red peppers, and salad dressing and mix well. Add capers, spinach, salt and pepper and fresh basil and gardein chick’n and mix delicately. Divide among 4 plates and garnish with fresh ground pepper and a basil sprig.
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