*For gluten free: check the products are ‘gluten free’.
Serving suggestion: Chickpeas can be swapped for other legumes you may have on hand such as lentils, four-bean mix or kidney beans. Get creative with the cucumber! You can use a peeler or spiraliser to make long shapes out of the cucumber instead of slicing the cucumber.
Pair with your choice of protein such as tofu, lentils, or lean meats.
Storage: This salad is best enjoyed immediately after preparation for maximum crunch, however it can be made 1 day ahead. As it sits, the salad will become more pickled, softer, and release more liquid.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, and combine all the ingredients together to form the salad.
When preparing this recipe:
| Serving size: 116g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 489 | 422 |
| Fat (g) | 5.9 | 5.1 |
| Saturated fat (g) | 0.9 | 0.7 |
| Carbohydrates (g) | 9.1 | 7.8 |
| Sugars (g) | 1.3 | 1.1 |
| Fibre (g) | 4.1 | 3.6 |
| Protein (g) | 4.2 | 3.6 |
| Sodium (mg) | 156 | 134.6 |
Healthy Eating
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