
Cucumber, chickpea and herb salad
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 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 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 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...