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
Fiber 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...

Hazelnut hot chocolate

4.5(15)

10min

Avocado whip on seedy spelt bread (Post-natal)

4.1(18)

2 h 30min

Yoghurt soup with chickpeas and garlic chilli oil

2.9(12)

50min

Japanese-style dressing

4.0(22)

5min

Bun bo hue (spicy noodle soup)

3.8(10)

1 h 50min

Apple and cucumber relish

4.1(7)

10min

Artichoke and bean ragout

4.0(7)

1 h 30min

Basil, avocado and hemp pesto

4.7(54)

5min

Nutty matcha balls

4.7(38)

40min

Turmeric fried chicken

4.6(57)

13 h 10min

Bun bo vien cha gio (meatballs and noodles with spring rolls)

4.4(30)

1 h 10min

Korean beef bowl

4.2(77)

1 h 10min