This recipe is why you want to always have a batch of basil pesto or even better, basil vinaigrette, whipped up and ready to go or frozen in the freezer.

Then with only a can of organic chickpeas, some celery and a cucumber ?, you are set to make the simplest, fastest, healthy recipe ever! And tasty too. ?

Holding a plate away from me to take a photo is a signal to the boys that a sample might be coming their way. Nicklas was standing by. Lol


* 1/2 large English cucumber, thinly sliced

* 2 celery stalks, thinly sliced

* 1 can (15 ounces) chickpeas, rinsed and drained

* 1/3 cup Basil Vinaigrette or Pesto, your choice

* Squeeze of lemon

* Salt and ground pepper to taste


In a bowl, mix together cucumber, celery, and chickpeas. Add Basil Vinaigrette and a squeeze of lemon. Season with salt and pepper. That’s it! Serve up and enjoy! ?

Tip: Make a double batch and have leftovers the next day.

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