Serves

2

Good for:

Lunch,
Dinner

Ingredients

  • One medium English cucumber or three smaller ones, finely sliced
  • 2 celery sticks, finely sliced
  • A large handful of fresh herbs: coriander (cilantro), parsley, basil, and dill
  • 400g cooked chickpeas
  • 3 tbsp black pitted olives, sliced
  • ½ tsp curry powder
  • 2-3 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • Salt and pepper – to taste

Step by Step Instructions

Step 1

Place all the ingredients into a bowl, mix well and serve (yes, it is that simple!).

Notes

Rocket salad or Lamb’s lettuce also work wonders in this recipe

More Recipes

Bolo Rainha

Bolo Rainha

Bolo Rainhaby Sara Moraislinkedin.com/in/saramoraisalmeida This plant-based version of the Portuguese Bolo Rainha (Queen Cake) is a variation of the beloved Bolo Rei (King Cake). Originating as an alternative for those who prefer to skip the candied fruits, Bolo...

Roast Cauliflower Stew

Roast Cauliflower Stew

Roast Cauliflower StewBy Green Veganwww.instagram.com/greenvegan1Serves 4Good for: Lunch,DinnerIngredients 1 medium white onion, finely chopped 2 cloves garlic, finely chopped 3 medium potatoes, scrubbed, peeled (if needed) and cut into quarters 4 medium carrots,...

Roasted squash, red onion and Brussel sprouts

Roasted squash, red onion and Brussel sprouts

Roasted squash, red onion and Brussel sproutsKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 1 medium butternut squash 1 red onion 400g Brussel sprouts Olive oil salt...