Background
If you want to throw together a quick, vegetarian salad for lunch or a side dish to go with grilled/barbecued meat, then here is a simple recipe for you.
This chickpea, celery and rocket salad takes only a couple of minutes to make, and you can supplement the basic recipe with other things you might have around - for example roasted peppers from a jar, a few olives, cherry tomatoes and green herbs. Also, if you like your food spicy, just add a chilli (finely chopped) or chilli flakes. Serve it with, or in, pita bread or as a side dish in a Mediterranean-style menu.
Ingredients
- 1 celery stalk
- 1 tin of chickpeas (400g)
- 50g rocket (arugula)
- 1 Tbsp lemon juice
- Salt and pepper
- 2 Tbsp olive oil
- 1 small garlic, minced (optional)
Instructions
- Wash the celery, cut off the ends, then slice it up thinly.
- Drain the chickpeas, then rinse under cold water.
- In a large bowl mix the lemon juice with the oil, then add the celery and chickpeas. Season to taste, then toss well.
- Just before serving, stir in the rocket leaves.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Fusion
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Greens & Salads - Other Pulses
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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