100% Not Schnitzel Salad

100% Not Schnitzel Wrap

Preparation 15 mins Cooking 8 mins Serves 2-4


  • 2 100% Not Schnitzels
  • 400 g can of chickpeas, drained
  • Zest and juice of 1 lemon, juice divided in half
  • 1 tbsp. cumin seeds, lightly toasted
  • 100 g beetroot hummus
  • 2 tbsp. Masterfoods Vegan Mayonnaise
  • 2 handles of kale, central stems removed
  • Olive oil spray oil
  • 3 small radishes, finely sliced
  • 1 – 2 tbsp. spiced dukkha
  • 2 to 4 wholemeal flat bread wraps
  • Small handful of fresh mint leaves and pickled chillies, to serve

Cooking Instructions:

  1. Mix half the lemon juice, zest, and cumin seeds with the chickpeas, set aside.
  2. Heat a deep fryer to 180°C. Cook Vegan schnitzel for around 3-4 minutes (from frozen) until evenly golden brown. Set aside to drain on paper towel.
  3. Mix the vegan mayonnaise through the beetroot hummus, and chill until needed.
  4. Lightly spray the kale leaves with oil and cook over medium heat in frying pan for a few minutes until they begin to crisp.
  5. Remove from heat, squeeze over remaining halved lemon juice and a good few pinches of sea salt flakes.
  6. To assemble, starting on one side of the flatbread spread a generous tablespoon of the beetroot hummus vegan mayonnaise mix, add kale, radishes, and chickpeas. Slice up the vegan schnitzel, arrange a couple of slices and sprinkle over the spiced dukkha. Serve warm.



  • Once the chicken is fresh out of the fryer, liberally sprinkle over some MasterFoods Italian Herbs for extra flavour.
  • For extra crunch, toast off some pine nuts or slivered almonds.
  • Add some pickled jalapenos or a touch of MasterFoods Hot Chilli Sauce for an extra kick.
  • Turn it into a super grain salad with cooked brown rice and quinoa.

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