My lunch today was shaped up around some excess in the house. I think, I may have gone crazy for Fry’s Vegetarian Crumbed Schnitzels at some stage as I found out today that I have 3 unopened packs of it in the freezer and some free floating ones as well. How did this happen? Absolutely no idea. Something good came out of it though, like this lunch option below. Enjoy!
1 Fry’s Vegetarian Crumbed Schnitzel, cooked, cooled and cut into thin strips
Handful baby spinach, washed and pat dried
½ tin boiled chickpeas, rinsed and drained
For Tangy Dressing:
1 tbsp vegan mayonnaise (I used Plamil)
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
½ tbsp apple cider vinegar
Freshly cracked black pepper
• Mix together the baby spinach and chickpeas in a salad bowl. Add schnitzel strips.
• Whisk together all the ingredients in the tangy dressing section. Drizzle over the salad and serve.