Written by Meg Yonson | Tuesday, 15 December 2020
I always (well, mostly) cook my legumes from scratch, there is just no comparison with the canned variety, which are soft and lack structural integrity in comparison.
On one particular occasion I had a big container of freshly cooked chickpeas in the fridge and was in need of a snack, for which I only ever do savoury. I fried a good handful of these chickpeas in a lot of olive oil, added walnuts and generously salted. It was SO good. So I recommend making extras of the chickpea / walnut mix here to save for a better trail mix tomorrow.
For the Lime Cream
No waste tip: Freeze the corn cobs in containers and add to your next chicken stock.
This recipe comes from Meg’s eBook “A Small Book of Really Good Salads” available here.
Recipe: Meg YonsonPhotography: Luisa BrimbleStyling: Olivia Blackmore
Meg is a qualified nutritionist, experienced recipe developer, creative thinker and graphic designer who works on food projects, predominantly in the health and wellness space. She's been working professionally in food for seven years creating highly-engaging, nutritious recipe content that spans across print and digital platforms.