Chicken heart salad with chickpeas and gherkin sauce
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
Original author's salad of chicken hearts with chickpeas with gherkin sauce
Ingredients
| boiled chickpeas 80 g |
| boiled chicken hearts 150 g |
| bacon 80 g |
| mushrooms 150 g |
| Aisberg salad 60 g |
| vegetable oil 20 ml |
| paprika, salt, black pepper to taste |
| SAUCE: |
| gherkins (or pickled cucumbers) 40 g |
| mayonnaise 80 g |
| spicy mustard 10 g |
| garlic 1 clove |
| sugar, salt, black pepper to taste |
Instructions
Step 1
Prepare the sauce. Chop and combine garlic and gherkins in the blender bowl, add mayonnaise, mustard, salt, pepper and sugar. Whisk until smooth.
Step 2
Cut the peeled mushrooms into 4 pieces, cut the hearts in half and fry in vegetable oil. Salt, pepper, mix and transfer to a bowl. Let cool.
Step 3
Fry the bacon in a small amount of oil, lay out on a paper towel. Mix the chickpeas with the mushrooms and hearts.
Step 4
Place lettuce leaves on the bottom of a plate, then the chickpeas, mushrooms and hearts. Pour the sauce over the chickpeas. Place the fried bacon on top. Enjoy.
