On an overwhelmingly hot day, we had no will or desire for a cooked or complicated dinner. It was also midweek, so this what we cobbled together.
Chickpeas are good to have in the cupboard, so easy to use and a good source of protein, fibre, calcium and iron.
Cucumber is always cooling and hydrating and nicely offsets the hotter flavours of the spring onions, chilli flakes and black pepper.
In a bowl, empty half a tin of Chickpeas, drained and rinsed.
Add about 4″ of ridge cucumber, chopped
2 Spears of Asparagus, chopped
Half a Stick of Celery, chopped
2 Spring Onions, sliced
Some Chilli Flakes to taste or Fresh Chilli, chopped
Black Pepper to taste
Mix together and add Tamari and Olive Oil Dressing
Serve on a bed of babyleaf salad on a large leaf of Romaine Lettuce.
(Meg, Rufus, this one’s for you 😉)
Ps If you’re reading this via email, you’ll need to head to the blog to watch the video.
Copyright: Chris McGowan