The vegetarian recipe for Cucumber, Bell Pepper and Fennel Salad:

servings – 4

Ingredients

  • 1 red bell pepper (dice)
  • 1 yellow bell pepper (dice)
  • 1 cucumber (core and dice)
  • 1 cup cooked chickpeas
  • 1/2 cup chopped fennel leaves

Seasonings

  • 1/2 cup yogurt
  • 1/2 lemon (squeeze the juice)
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt

Method

  1. Toss diced red & yellow bell peppers, cucumber and chickpeas together in a salad bowl.
  2. Vigorously whisk yogurt, lemon juice, olive oil and salt together to form a smooth dressing.
  3. Pour the dressing over the vegetables and chickpeas; toss to combine well.
  4. Sprinkle chopped fennel leaves on the salad and serve.