Hearty Vegan Snack Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g smoked tofu
- 1 small Can (s) chickpeas, 200 g
- 1 medium onion (s), red
- 1 apple
- 6 gherkins
- 3 teaspoons capers
- 2 tablespoon dill, frozen
- 1 tablespoon agave syrup
- 1 teaspoon mustard, medium hot
- 1 teaspoon mustard, grainy
- 1 tablespoon raspberry vinegar
- 2 tablespoon apple juice
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 5 tablespoon olive oil
- some rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the smoked tofu and fry in a pan with a little rapeseed oil. Then put the tofu aside on a plate with kitchen paper.
- Finely chop the onions. Drain the chickpeas in a colander and rinse. Dice the apple and five gherkins.
- Mix the mustard, granular mustard and agave syrup in a screw-top jar, add the raspberry vinegar, apple juice, salt, pepper and olive oil. Close the jar and shake very well.
- Put the tofu, chickpeas, apple, onions, gherkins, capers, dill and dressing in a bowl and mix well.
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