Vegan Moroccan Salad Bowl

Makes 1 290 Calories

INGREDIENTS:

1 Handful of Soft Lettuce

1/2 Cup Tinned Chickpeas

1 Fresh orange peeled and segmented

1/2 Large Ripe Avocado sliced

1 Green Pepper sliced

2 Small Beetroots sliced

8 Cherry Tomatoes halved

1 TBSP Pomegranate Seeds

Juice of half Lemen

1 Handful of Fresh Basil

1 TBSP Vegan Salad Cream

1/2 TSP Dried Garlic

1/2 Tsp Morrocan Spices

1 TSP Balsamic Syrup

METHOD:

Mix the chickpeas, salad cream Lemen juice, garlic and Morrocan spices together.

Arrange all the ingredients neatly into segments in a Bowl.

Drizzle over the balsamic syrup

Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

Plant Based Vegan