{Vegan} Smoky Ponderosa BBQ salad with chickpeas. Even non-vegans get totally weak.

"W what's up tonight?" The man looks hungry. "Salat." Apparently, my answer did not really delight, because his hopeful face wrinkles a bit in itself. "Oh, ok," says the man, silently sighing. Not that the man generally does not like a salad. On the contrary, if he faced the alternative roast pork or salad , the salad would be the clear and triumphant winner. Always. Only at the end of a long day ... when you are hungry ... and looking forward to something heartfelt. Then a few cold green spirrels with a light Evian dressing are not exactly what my beloved ones automatically enjoy. By the way, not me either. So we're pretty similar.

Let's take a quick look at this savory, satisfying, stuffed with wonderfully powerful aromas - and vegan on top - Ponderosa salad. This is where favorite ingredients come together to create something really great and leave nothing to be desired: fresh green, creamy avocado, crisp tomatoes, carrot strips and slightly hot onions meet extra-hearty cowboy bonfire BBQ chickpeas. The whole is sprinkled with a red sparkling pepper dressing. Delicious! Even non-vegans are over the moon. And the man happy. Promise!

That's why cooking is definitely recommended. But there is a great danger of addiction. So you're warned, no.

Have it tasty!

And Here comes the recipe for delicious-smoky vegan Ponderosa BBQ salad with chickpeas (vegan)

(2-3 servings)

Heat 2 tablespoons of olive oil in a sealed pan. 240 g chickpeas (preferably cooked in a pressure cooker in 30 minutes or canned) in a golden brown.

In the meantime, 5 tablespoons of soy sauce with

The mixture Pour over the chickpeas and simmer for a few minutes over medium heat. Serve with 4 tablespoons of yeast flakes and stir well. Keep warm.

Wash and spin dry 2 large hands of mixed pickle salad (or any other variety of your choice). Halve 1 avocado lengthwise, remove the core, lift the pulp out of the shell with a large spoon and slice. Halve 1 handful of cherry tomatoes . Peel 1 small carrot and 1 red onion and cut into thin strips.

For dressing 5 tablespoons good apple cider vinegar with 2-3 tablespoons olive oil, 1 tablespoon paprika (sweet or for an extra serving of Ponderosa smoked), 1 pinch of salt and 1 Mix finely chopped shallot or onion .

Place the salad on plates, drizzle with the dressing and garnish generously with the chickpeas.Even non-vegans will be weak #vegan | GourmetGuerilla.com "itemprop =" image ">

Tips:
If you have a pressure cooker in the back This is the perfect moment to bring it back to the light of day, since I'm a fan all over now and only cook legumes, beans and chickpeas in. In just 15-30 minutes you have such wonderful, home-cooked ingredients full of flavor - and much less can and glass waste .

I use the Liquid Smoke Hickory from 3 Arrows, which consists of highly concentrated smoked sugar only Unfortunately, it is not always easy to find alternative liquid smoke products without additives, for example, here *.

Smaller amounts of carrots can be very easily with this peeler * in decorative , long Juliennestreifen cut. I have both the norm alen as well as the julienne cutter and find the ever-sharp minimalist things just great. Caution: These will start up a bit in the dishwasher, but this does not affect the functionality.

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The recipe comes from the great book Salad Samurai * by Terry Hope Romero - the co-author of Veganomicon.