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Baby Spinach and Chickpeas Salad with Fry’s Schnitzels and Tangy Dressing

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!

Ingredients:
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

Method:
• 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.

2 thoughts on “Baby Spinach and Chickpeas Salad with Fry’s Schnitzels and Tangy Dressing

    1. Thanks Mandee. It was filling, yes, but that was exactly what I needed yesterday.
      The moment I saw those beet burgers on your blog I was immediately in the mood for Halloween 🙂 Actually, you reminded me of a foil-baked beet recipe that have somewhere in my recipe archive. I should dig it up for you as it is soy-free, gluten-free. You might like it 🙂

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