Ingredients (serves 4)

For the bowl

• 1 pack of Condito the Green Line Vegan Mayo Sauce with chili flakes

• 200 g cooked rice

• 2 tbsp soy sauce

For the dressing

• Juice of 1 lemon

• 1 tbsp honey

• Salt

• Pepper

For the salad

• 1 cucumber, finely chopped

• 2 bell peppers, finely chopped

• 3–4 celery stalks, finely chopped

• 1 cup cooked chickpeas

• 100 g cashews

Instructions:

Preheat the oven to 200°C.
In a baking tray, add 2 tbsp Condito the Green Line Vegan Mayo Sauce with chili flakes, the rice and the soy sauce, and mix well.
Bake for about 20 minutes, until the rice becomes crispy. Set aside to cool.Prepare the dressing by mixing all the ingredients together.
Assemble the salad by placing all the ingredients in a bowl or platter.
Add the dressing, top with the crispy rice and served