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Chickpea vegetable salad

updated

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Ingredients for 4 servings:

  • 4 carrots
  • 4 spring onions
  • 1 cucumber(s)
  • 480 g chickpeas from the can, alternatively dried (these must be soaked overnight and then
  • Salt to taste
  • Pepper to taste
  • ½ lemon(s) (organic) juice
  • 1 bell pepper(s), red (optional other color)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Vegan, Slow Carb, Low Fat

Brush or peel the carrots. Then cut them first into chunks and then into thin slices. Cut the cleaned spring onions into small rolls. Cut the cucumber into approximately 1 cm thick slices and then quarter them. Add the chickpeas, which have been rinsed in a sieve. Mix everything together and season with salt and pepper. Squeeze the juice of half a lemon over the carrots and mix thoroughly. Quarter the cleaned bell peppers and cut them into thin strips. Mix one-third of them into the salad and arrange the other two-thirds decoratively on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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