If using organic apples it might be better
to peel them, as their skins are generally tougher, otherwise choose a red skinned variety and leave the skin
on for extra colour.
Serves 4 as a side salad or 2 as a main meal. Works well with savoury pancakes and perhaps a jacket potato.
8oz/225g dessert apples (about 2) diced
4oz/115g celery sliced
400g can of chick peas drained
1 tablespoon lemon juice
3oz/75g red onion diced
½ large red pepper deseeded and chopped
2 tablespoons mayonnaise
1 tablespoon organic plain yoghurt
1 tablespoon French dressing
Put the apple in a dish or bowl and add the lemon juice. Coat the apple well with the juice, this prevents browning.
Add the chickpeas, celery, onion and red pepper. Season with black pepper.
In a separate bowl combine the rest of the ingredients and whisk to make a smooth emulsion.
Pour this over the salad and mix well.
Chill for at least 30 minutes. Serve on favourite salad leaves.
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