Skip to main content Search
Eat your veggie gardens

Eat your veggie gardens
4.6 10 ratings
Prep. 15 min
Total 15 min
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®.

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...

Cacao avocado smoothie cups (Toddlers and beyond)

3.8(29)

10 min

Chicken and warm potato salad

4.5(211)

55 min

Tofu 'sour cream'

2.8(6)

5 min

Strawberry amaze-balls

3.6(16)

30 min

Rice salad

4.3(34)

1 h

Fruit and nut muesli

4.6(36)

10 min

Delish pesto nuggets

4.6(61)

40 min

Carrot cake smoothie bowl

4.6(48)

10 min

Hazelnut hot chocolate

4.5(14)

10 min

Mediterranean salmon and couscous parcels

4.6(59)

25 min

Nutty matcha balls

4.7(38)

40 min

Quinoa salad with chicken and avocado

4.4(204)

1 h 15 min