Serves 1

284.4 calories per serve
Gluten free : Dairy Free : Vegan


80g broccoli florets
80g cauliflower florets
1/3 cup flat leaf parsley, stalks included
1/4 cup mint leaves, picked
50g cherry tomatoes, quartered
1/4 (65g) yellow capsicum, diced
1 tablespoons finely chopped red onion or 1 asian shallot, finely sliced
1/3 cup (60g) cooked chickpeas
1/3 (50g) cucumber, diced
1 1/2 teaspoons apple cider vinegar
2 tablespoons hummus
1 teaspoon hemp seeds
sea salt and black pepper
Lemon wedge to serve


Steam broccoli and cauliflower florets until just softened and set aside. Finely chop
parsley and mint and place in bowl, then add tomatoes, yellow capsicum, onion,
chickpeas, cucumber, apple cider vinegar and toss. Spread hummus around the base or
sides of the bowl, add broccoli and cauliflower florets, followed by the salad mix. Sprinkle
with hemp seeds, season with sea salt and black pepper and serve.