maandag 25 november 2013

Chickpeas, celery & avocado with dill oil (Kopie)


1 can chickpeas, rinsed (or 2 cups cooked chickpeas)
4 green onions, sliced
2 celery stalks, chopped
1 avocado, chopped
1/2 c parsley, rinsed and chopped
juice of 1 lemon
zest of half a lemon
1 big tbsp dill oil
dash of sea salt
grind of cracked pepper

Pour the chickpeas, onions, celery, avocado and parsley into a large bowl. Mix together the rest of the ingredients in a smaller dish before mixing into the chickpea salad. Refrigerate for an hour or two, so the flavors will meld before serving. Enjoy!

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