From the kitchen of Larry Galbraith
Mix together:
1 can chickpeas (16 oz)
3-4 celery stalks, sliced
1/4 – 1/2 onion, chopped
olive oil/ sunflower
1/2 to 1 lemon, juiced
fennel seeds (sprinkle)
Allow to sit for a few hours in fridge before serving.
Mix together:
1 can chickpeas (16 oz)
3-4 celery stalks, sliced
1/4 – 1/2 onion, chopped
olive oil/ sunflower
1/2 to 1 lemon, juiced
fennel seeds (sprinkle)
Allow to sit for a few hours in fridge before serving.