Eat your veggie gardens

Eat your veggie gardens

5.0 9 ratings

Prep. 15min

Total 15min

12 portions

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...

Avo and egg spread

Avo and egg spread

35min

Sangria ginger punch

Sangria ginger punch

1 h 5min

Date and pistachio truffles (Bethith)

Date and pistachio truffles (Bethith)

45min

Nutty matcha balls

Nutty matcha balls

40min

Quark chocolate mousse

Quark chocolate mousse

1 h 10min

Banana coconut ice blocks

Banana coconut ice blocks

7 h 15min

Turkey breast roulade with apple and sage stuffing

Turkey breast roulade with apple and sage stuffing

1 h 10min

Chocolate fruit and nut squares

Chocolate fruit and nut squares

1 h 10min

Mango muesli

Mango muesli

5min

Gluten free gingerbread cookies

Gluten free gingerbread cookies

2 h 35min

Coconut and beetroot balls

Coconut and beetroot balls

40min

Chocolate and anise fruit bark

Chocolate and anise fruit bark

2 h 20min