This little vegan salad is modelled on one I bought from a very expensive London sandwich (and sushi) bar. It was utterly delicious, but ridiculously overpriced for what it is. The shop made it with harissa paste, but I used fresh chilli and then the lemon juice for the sourness. Fresh and lovely with the kick from the chilli, it's great to fill you up on lentils and give you freshness and punch at the same time. Recommended.
Ingredients
1 tin chickpeas (thoroughly rinsed in cold, running water)
10cm cucumber, chopped
1 handful parsley, coarsely chopped
1/2 green chilli, finely chopped
juice of 1 lemon
1/2 red/orange pepper, chopped
drizzle walnut or olive oil
1 handful quinoa or puy lentils
Method
Mix and serve!
Non-vegans can add a spoonful of Greek yoghurt. Plain soya yoghurt works well too.
Ingredients
1 tin chickpeas (thoroughly rinsed in cold, running water)
10cm cucumber, chopped
1 handful parsley, coarsely chopped
1/2 green chilli, finely chopped
juice of 1 lemon
1/2 red/orange pepper, chopped
drizzle walnut or olive oil
1 handful quinoa or puy lentils
Method
Mix and serve!
Non-vegans can add a spoonful of Greek yoghurt. Plain soya yoghurt works well too.
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