Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Optional: Sprinkle the sliced cucumber with a pinch of salt and set aside to leech water. This will help drain any excess water from the cucumbers, preventing a watery salad.
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For
1
M
I
1
whole
Salad cucumber, or 6 baby ones, chopped
150
g
Edamame, cooked
400
g
Chickpeas, cooked
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Per Serving
Calories
641kcal
Fat
28g
Carbs
73g
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🫙 Store in the fridge for up to 4 days. ❄️ Not suitable for freezing.
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Claire R
a month ago
Another delicious recipe with great textures.
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Kati
2 months ago
ok,maybe this will double post now (i cklicked on I've cooked this and took the pic but was not able to comment... Just a tip for the fellow meal preppers : this is a "voluminous" Salad, one serving of the recipe fills about 3 Weck jars of each 580 ml volume. Nevertheless, I LOVE this easy salad and the dressing is simple and so tasty. ❤️
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Lina
2 months ago
This was really quick and easy, and the dressing just makes it pop! 🤩
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Gigi
2 months ago
Yay 🙌 super happy it was a success xx
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Claire R
2 months ago
I love the variety of textures in this dish. Also very filling!
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Gigi
2 months ago
So happy it hit the spot! I’m a huge fan of big textures too, so I’m glad you enjoyed it. Thanks for the lovely feedback, Claire! x
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R
Rebekka K
3 months ago
Loved it! We added more Quinoa and subbed the pistachios for cashew but it was so tasty!
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Gigi
3 months ago
Great substitutions! xx
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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Optional: Sprinkle the sliced cucumber with a pinch of salt and set aside to leech water. This will help drain any excess water from the cucumbers, preventing a watery salad.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
1
whole
Salad cucumber, or 6 baby ones, chopped
150
g
Edamame, cooked
400
g
Chickpeas, cooked
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
641kcal
Fat
28g
Carbs
73g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Not suitable for freezing.
Only visible to you
Made it?
Cancel
Claire R
a month ago
Another delicious recipe with great textures.
Like
Reply
Cancel
Kati
2 months ago
ok,maybe this will double post now (i cklicked on I've cooked this and took the pic but was not able to comment... Just a tip for the fellow meal preppers : this is a "voluminous" Salad, one serving of the recipe fills about 3 Weck jars of each 580 ml volume. Nevertheless, I LOVE this easy salad and the dressing is simple and so tasty. ❤️
Like
Reply
Cancel
Lina
2 months ago
This was really quick and easy, and the dressing just makes it pop! 🤩
Like
Reply
Cancel
Gigi
2 months ago
Yay 🙌 super happy it was a success xx
Like
Reply
Cancel
Claire R
2 months ago
I love the variety of textures in this dish. Also very filling!
Like
Reply
Cancel
Gigi
2 months ago
So happy it hit the spot! I’m a huge fan of big textures too, so I’m glad you enjoyed it. Thanks for the lovely feedback, Claire! x
Like
Reply
Cancel
R
Rebekka K
3 months ago
Loved it! We added more Quinoa and subbed the pistachios for cashew but it was so tasty!
Like
Reply
Cancel
Gigi
3 months ago
Great substitutions! xx
Like
Reply
Cancel
