Ingredients

4 Servings

Produce

  • Cucumber 50 g

  • Red Onions 60 g

  • Lemon 1

  • Dill Weed 1 1/2 Tbsp

  • Orange 1

  • Fresh Arugula 40 g

Spices

  • Salt 1/2 Tbsp

Dairy & Eggs

  • Plain Yogurt 120 g

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Tinned Chickpeas 2 cans

Preparation

  1. Ingredient Prep

    Prepare ingredients.

    • 50 g , sliced Cucumber
    • 60 g , diced Red Onions

  2. Salad Assembly

    Combine ingredients in a large bowl & mix well.

    • 2 cans , drained & rinsed Tinned Chickpeas
    • 50 g , sliced Cucumber
    • 60 g , diced Red Onions
    • 1 , juiced Lemon
    • 1 , zested, juiced Orange
    • 40 g Fresh Arugula
    • 1/2 Tbsp Salt

  3. Dressing Creation

    Combine ingredients & mix well.

    • 120 g Plain Yogurt
    • 1 1/2 Tbsp Dill Weed

  4. Taste

    Place salad in bowl or platter, dollop the yogurt mix across the top. Finish with ground black pepper & a drizzle of olive oil.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Black Pepper

Suggested Meals

Coriander

Coleslaw

Paleo Courgette

Carrot Pancakes

Beef with

Creamy Horseradish

Creamy Chickpea

Curry

Gluten Free

Avocado Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 270 kcal  
Total Fat 8 g 10%
Total Saturated Fat 1.5 g 8%
Unsaturated Fat 6 g  
Cholesterol < 5 mg 1%
Sodium 1480 mg 60%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 11 g 39%
Sugars Total 6 g  
Protein 12 g 25%
Vitamin C 31 mg 35%
Calcium Ca 145 mg 10%
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By Innit Culinary Team