Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
No-cook vegan flatbreads with chickpeas, sweetheart cabbage, carrot, cucumber, lemon, parsley, cumin, and olive oil.
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Ingredients
mixing bowl, grater, fork, knife, chopping board
Method
Spend 8 minutes finely shredding the sweetheart cabbage, grating the carrots, dicing half the cucumber, chopping the parsley, and zesting the lemon.
Drain and rinse the chickpeas, then roughly mash half of them with a fork so the filling holds together while some chickpeas stay whole.
Whisk 1 tablespoon olive oil with the lemon zest, 2 tablespoons lemon juice, ground cumin, black pepper, and a small pinch of salt.
Toss the chickpeas, cabbage, carrots, cucumber, parsley, and dressing together until the slaw is lightly coated.
Spoon the chickpea slaw into the flatbreads, add the remaining cucumber on the side, and serve straight away or wrap for lunch boxes.
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