Description:
Recipe from Winter 2019 issue of True Natural Health – Autumn 2019 Seminar Lunch Recipes
Ingredients
6 Lebanese cucumbers
4 tomatoes
450 gm cooked chick peas
1 Spanish onion
Fresh basil leaves
Mint leaves
Method
Chop cucumbers and tomatoes. Slice onion finely. Chop basil and mint. Add all ingredients to salad bowl. Add dressing of lemon juice and small amount of veggie salt.
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