Vegetarian Chickpea Salad

Ingredients

• 28g black olives
• 591g celery
• 240g chickpeas
• 163g cucumber (about half a normal size cucumber)
• 12g spring onion
• 110g tomato

1. Slice the cucumber lengthways, then scoop out the innards with a teaspoon
2. Slice the cucumber as thin as possible, mandolin-style
3. Slice the celery as thin as possible, mandolin-style
4. Season with salt and pepper, or whatever
5. Cook the chickpeas, drain, and add to the mix
6. Slice the spring onions incredibly small, add to the mix
7. Slice the olives thinly, then cross-cut them, add to the mix

Serves: 2 servings of 310g

Macros: 193 kcal, 9P 5F 24C per serving

Notes

Adding some extra protein - tofu, quorn, or chicken if you’re fine going non-vegetarian makes this more substantial at little cost.