Skip to main content Search
Eat your veggie gardens

Eat your veggie gardens
4.6 10 ratings
Prep. 15min
Total 15min
12 portions
Sign up for free

Ingredients

  • water
    500 g
  • broccolini cut into 12 mini trees
    1 bunch
  • garlic clove (small)
    1
  • hulled tahini
    1 tbsp
  • carrot cut into pieces
    100 g
  • canned chickpeas rinsed and drained (approx. 250 g after draining)
    400 g
  • lemon juice
    2 tsp
  • salt to taste
    ½ tsp
  • olive oil
    20 g
  • celery stalks cut into 12 pieces
    2
  • red capsicum cut into 12 strips
    ½
  • snow peas cut into halves diagonally
    6
  • cherry tomatoes
    12
  • Lebanese cucumber cut into 12 sticks
    1

Difficulty

easy

Nutrition per 1 portions

Sodium 155.2 mg
Protein 2.3 g
Calories 254.8 kJ / 60.7 kcal
Fat 3.2 g
Fibre 2.2 g
Saturated Fat 0.4 g
Carbohydrates 4.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand
Hip Hip... Hooray! 85 Recipes
Australia and New Zealand

You might also like...

Celery leaf gremolata

4.6(37)

5min

Gluten and grain free bread rolls cooked in a cast iron pot

4.4(13)

1 h 20min

Coconut sage spritz (gut health)

4.0(3)

10min

Salmon with fennel and apple salad

4.9(34)

1 h 20min

Layered vegetable salad with creamy herb dressing

4.7(11)

40min

Tummy tonic shot

4.9(15)

5min

Spiced coriander prawns

4.6(21)

25min

Grilled cabbage with blue cheese dressing and bacon

4.4(17)

20min

Prawns with coriander coconut rice

4.2(26)

35min

Hemp milk

4.2(14)

5min

Spicy eggs with tomato sauce

4.7(32)

30min

Nutty matcha balls

4.7(38)

40min