Failsafe crispy chicken schnitzel with quinoa salad
Main Meals, Salad

crispy chicken schnitzel with quinoa salad

{gluten, dairy, soy, and egg free. can easily omit nuts}

This quinoa, cashew and chickpea salad is surprisingly fresh and delicious. I wouldn’t have known it was failsafe cause it doesn’t taste ‘vaguely like something’ (is it just me or does the failsafe diet pretty much take out all the good bits and leave you with the most boring veggies on earth?). It is however a good challenge to use these veggies that are considered ‘boring’ and give them a chance to shine (turning lemons in to lemonade and all that). Anyway, this salad, it’s just good.

And if you can get the roasted chickpeas from ‘the happy snack company” (available in Coles and other supermarkets) or you could try roasting your own if you have buckets of time to spare (I don’t), they really make the salad with the…CRUNCH…and the…WAZZ of salt….and the WOW-that’s not-expected factor (exact words from my husband). Try it. And you’ll see.

The crispy chicken schnitzel ticks all the boxes taste and crunch wise, while also being allergy friendly; gluten, dairy, soy, and nut free (contains eggs).

And if you happen to make it and like it or change any of the ingredients…let me know and I can add the variations into the recipe. Just so it can help other readers.

So here it is. My fabulously failsafe, crunchy chicken schnitzel with quinoa, cashew and chickpea salad.

You can find the recipe here for my crispy chicken schnitzel

Perfect for summer. Enjoy!

Laura McDonald - Simply Failsafe author and creator

crispy chicken schnitzel with quinoa salad
Recipe Type: Lunch, Dinner
Prep time:
Cook time:
Total time:
Serves: 4
My fabulously failsafe, crunchy chicken schnitzel with quinoa, cashew and chickpea salad. Perfect for summer. Enjoy!
Ingredients
  • 1 cup tri-coloured quinoa, rinsed well
  • 1 handful of chickpeas* {see note}
  • 1 handful parsley, chopped
  • 2 tbsp chives, chopped
  • 1 handful cashews, chopped
  • 2 sticks of celery, chopped
  • 1 handful green beans, chopped
  • Dressing
  • ½ cup rice bran oil
  • ½ tsp citric acid
  • 2 tbsp rice malt syrup or maple syrup
  • 1 clove garlic, crushed
  • Generous pinch salt
  • 500g {failsafe} cooked crispy chicken schnitzel (recipe link above).
Instructions
  1. Pour 1 cup (rinsed) quinoa and 2 cups of water into a saucepan, bring to the boil and simmer for 15 min. Take off the heat and leave the lid on for 10 minutes to steam.
  2. Use a fork to fluff up the quinoa, and add the remaining chopped ingredients.
  3. In a jar, add the dressing ingredients and taste. It may need more salt, citric acid depending on your taste. If it’s too sour, add more oil.
  4. Drizzle some of the dressing on the salad and mix to combine. Store remaining dressing in the fridge. Season with salt to taste.
  5. Serve immediately!
Notes
*chickpeas: I use 1-2 snack size packets of plain salt roasted chickpeas from the happy snack company (available at Coles) or 1 you could use 1 tin of rinsed chickpeas.

 

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