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.
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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
Chopped Coriander
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
pearsnotparsnipsdotcom 
Oooo now this I can make any time without a trip to the market. Surely going to try this soon. Thank you! 😊
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Finally! 😂
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Already covered: you need Oh-So-Chocolatey Hemp Seed Coins! http://wp.me/p6UDky-1e3 No more excuses! 😋
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Looks delicious, I’m certainly missing chickpeas!
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Thank you, loving your travel food pics 😊
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Perfect spring salad. Don’t forget about sharing your writing at the Salon today.
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I’ll be over in two shakes of a lamb’s tail – or when I’ve managed to choose a colour for our own salon walls! 😊
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